Cookbooks: 1970s to the Present: Beyond America

Appears in

Oxford Encyclopedia of Food and Drink in America

Published 2004

About

Although French cuisine remained a popular topic for books, Americans’ tastes were expanding in the 1970s and 1980s with every visit overseas or every meal at new ethnic restaurants in their neighborhoods. They turned to cookbooks to duplicate the exciting flavors from China, Italy, Spain, Morocco, Greece, Russia, Hungary, Mexico, Thailand, and Vietnam.

The groundbreaking series Foods of the World from Time-Life Books answered the need for international recipes in the late 1960s and early 1970s. The series, written and edited by such experts as Claiborne, M. F. K. Fisher, Franey, Michael Field, Peter S. Feibleman, and Joseph Wechsberg impressively captured the cultures of many countries. Beautifully illustrated with photographs, the books quickly became collectibles.

Part of

Cookbooks

Cookbooks: 1970s to the Present