Broadcasting February 22 2012
Winthrop Room
Day 1
Behind the Numbers: Looking at Cookbook Data
Ted Hill and Kelly Gallagher
Ebook reading adoption is on the rise, and across many sections of the book industry, readers are putting down print books in favor of their digital counterparts. But what’s really going on out there? And how does that translate to ecookbook adoption over the next few years? In this presentation, Bowker will talk about what they see in their deep dive studies on reading habits, how reading is evolving between print and electronic and what that means for the world of cookbooks. They’ll also share details about a cookbook study that will answer questions on consumer demand for electronic products, pricing around specific platforms, and functionality needs.
Historical Cookbooks
Ken Albala, Cynthia Bertelsen, Nora Rubel, Francine Segan
How are historic cookbooks relevant for today? Can we cook the past and learn directly from the process or are such sources merely tools for dry historical research? Is there a deeper reason to attempt to understand the taste preferences of our forebears and is it even possible to truly comprehend what they liked to eat without living in the same time and place and without the same contextual setting and mental framework?
Tick-Tock: Cooking Against the Clock
Cathy Kaufman Linda Civitello, Steve Schmidt, Laura Shapiro
Efficiency in the kitchen has been a theme for cookbook and lifestyle writers since the eighteenth century, but minimizing time spent in cooking has become a key goal for many mid-late twentieth century cookbooks. What was once the rapid-fire “60 Minute Gourmet” now seems like scratch haute cuisine. Time-saving strategies run the gamut and tell us about our changing technologies and values.
A New York Food State of Mind in Food Writing and Cookbooks
Annie Hauck-Lawson, Jonathan Deutsch, Cindy R. Lobel, Peter Rose
New York’s history of extraordinary capitol in its land, skies and waters, its people, their communities and foodways provides a similarly rich context for expressions through food. Cookbooks and food writing—both contemporary and historic—will be discussed for the New York people- and placed-based pictures they paint through words and recipes.
Feast for the Eye? Food Styling, Photography, and Cookbook Design
John F. Carafoli, Roy Finamore, Melissa Hamilton, Christopher Hirsheimer, Maricel Presilla
The look and feel of cookbooks has changed dramatically over the centuries, from the authoritarian Black Letter of early English works to the gastro-pornography of lavishly illustrated modern cookbooks. This panel examines the ways in which cookbooks visually communicate our culinary concepts, from photography and art work to typography to layout and design. We will examine what has sold, what sells now, and what the future may hold.
About the Author: OskVifilsdottir
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