Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!
Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!
Further Reading:
You can check out the Maine Community Cookbook anthology here.
You can view Rachel E. Church’s “Women of Windy Hill” artist book here.
Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.
Follow Melinda Sekela’s Unboxing Betty Project.
Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.
You can find Katie Parla’s latest work on her website.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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