651 History of Cookbooks
Class | Registration opens 2/3/2025 11:00 AM
The class will cover a very brief survey of early cookbooks but will be primarily devoted to American cookbooks with an emphasis on developments in cookbooks in the last 40 years. We will look at changing format, ingredients, and the impact of technology as well as changing views on good nutrition.
Before the first class, all registrants will be contacted with the exact Lewisburg address of the instructor's home, in which this class will be held.
Students are expected to have an email account.
REQUIRED TEXT:
Amelia Simmons: American Cookery.
There are a number of editions available in hard copy, however, the full text is available online, free.
Students may at various times be asked to bring different types of cookbooks to class, but no cookbook other than that of Amelia Simmons will be required for the first class.
Mary Zimmerman
MARY ZIMMERMAN holds a bachelor of arts degree from Carleton College and a master of arts degree from Vanderbilt University (completing all but the dissertation for her doctorate). Zimmerman taught a variety of history courses, including Women in American History, for more than 30 years at Northern Virginia Community College. In retirement, she has taught courses on the history of American home cooking and now turns to focus on the history of cookbooks.