Gourmet

Since the early nineteenth century, newspapers, journals, magazines, and almanacs had published recipes and occasional articles about food, and with the advent of women’s magazines, such as Godey’s, “food departments” with recipes and articles became common. Magazines devoted to mainly culinary matters surfaced in the late part of the century. Publications such as The American Kitchen Magazine, The Boston Cooking-School Magazine (later renamed American Cookery), and many others, were popular during the late nineteenth and early twentieth centuries. These magazines, published for women, offered practical information about food preparation with plenty of practical recipes, old-fashioned kitchen wisdom, and no-nonsense articles filled with the latest information about food, health, nutrition, and the domestic sciences. Most of these magazines, however, went of business well before World War II. Magazines such as Good Housekeeping, Better Homes and Gardens, and Women’s Day published recipes and food articles, but food was not central to these magazines.