Jack Campin - bogus address wrote:
>> 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)?
>
> I can't see many European countries managing to produce cookbooks for
> the American market during WW1, so perhaps then?
>
> Maybe you could look at adverts in newspapers to see what cookbooks
> were being promoted?
>
> ==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
> Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
> CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts


Oh dear! That would be much later than I was thinking. And since
I posed the question and got few responses, I found myself
thinking of the 1850s, when several American cooking tomes were
published.

--
Jean B.