Peter wrote:
> "Jean B." > wrote in message
> ...
>> And it would be nice to see more signs of life here...
>>
>> I am working on a bibliography (well, several, but right now one in
>> particular). My main interest (for this, anyway) is US cookery. The
>> question is what is a reasonable cut-off for European cookbooks as part of
>> this. Obviously, folks brought European cookbooks to this country, and
>> some of the European cookbooks were reprinted here (or there were new,
>> somewhat modified editions for this country). When did such cookbooks
>> stop being a significant factor in US cookery (aside from the obvious
>> heritage aspect of recipes in general)?
>> --
>> Jean B.
>
> I'm not a historian by any means, nor American.... but I assume looking at
> migration, you would find answers. Plenty of Irish traveled in the mid 19th
> I think, and probably brought their cooking with them, having a large
> influence that needed to die off. Was there large migrations to the USA
> after WW1?
>
> In all I imagine the food rationing during the depression and then WW2 would
> have influenced cooking to a large degree and may be that point in time you
> are looking for?
>
>
That would be true, depending on how recent I want my total end
point to be. I was thinking I would end the whole thing at 1900
or 1920. (Of course, that may change, because I keep thinking of
reasons to extend the end point for my collection.)

--
Jean B.