"Jean B." > wrote in message
...
> 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.



Heh, fair enough, I rarely need excuses to justify my hobbies now, I'm going
to do whatever anyways :-)

You might find some interesting info here though:
http://www.foodtimeline.org/food2.html