The Evolution of The Joy of Cooking

Type :

School essay

Pages :

3 pages

Format :

.doc

Published date :

08/21/2007

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Summary :

 
 

Table of Contents The Evolution of The Joy of Cooking Table of Contents

 
  1. Introduction
  2. The first edition of The Joy of Cooking had
  3. The evolution of the book
    1. The second revision
    2. The nutrition section
    3. An entertaining section
  4. The Joy of Cooking franchise after Marion's death
  5. The 2006 edition of The Joy of Cooking: The cookbook's seventy-fifth anniversary
  6. Conclusion
  7. Works consulted

Abstract

In 1931, while most housewives were raising children and trying to maintain order and a strict budget in the Great Depression era United States, Irma von Starkloff Rombauer (1877-1962) was facing a dilemma. Following her husband's 1930 suicide, the St. Louis widow was forced to find a way to provide for her son, daughter, and herself. A self-proclaimed amateur cook, Rombauer, with help from her friends, gathered a variety of her favorite recipes over the course of a year and published the first edition of The joy of cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat on November 30, 1931.

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About the author :

pencil image Justina W.  
Level :Advanced Study : Others School/University : Emerson College

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