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This is an examination of newspaper cookbooks from the 1940s through the 1970s. Many newspaper editors published cookbooks and cooking pamphlets over the years. Some included favorites of the food editors and others were collections of recipes sent in by home cook readers or restaurant chefs.
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Regional Cookery: The Relationship Between Newspaper Food Sections & Home Cooks Spanning the Public & Private Spheres
Kimberly Voss,Univ of Central FloridaLance Speere, University of Tampa
German’s Chocolate Cake
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Newspaper Food Editors
Jane Nickersonand theNY Times
Food Editors & Home Cooks
Mrs. MildredMiller Davis&Grace Hartley
Culinary Conversations
Sharing recipes
Forms of Mass Communication
1968 = 8,000new foodproducts
Gender & Culinary Authority
Phyllis Richman
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