Henry Notaker is a literary historian who taught courses in food culture and history for over a decade. He was a foreign correspondent for the Norwegian Broadcasting Corporation and a TV host of arts and letters shows and documentaries. He is the author of numerous books and articles on European and Latin American contemporary history, food history, and culinary literature.
"Well-argued and researched work, taking a new and intriguing approach to a popular subject.” - CHOICE
"...a dense but well-argued and researched work, taking a new and intriguing approach to a popular subject." - CHOICE
"A complex and dense read, and the author is to be complimented on maintaining clarity throughout. For the food historian it is a useful reminder that cookbooks have scope beyond that of mere instruction, and for the literary historian it highlights the complexities that underlie apparently simple manuals. It is a book for serious students of both fields." - Petits Propos Culinaires
“This stirring work will enhance our engagement with the kitchens of our ancestors.” - Times Literary Supplement
"Notaker’s impressive work of research calls for cookbooks to be read and valued the same as literature . . . . A History of Cookbooks also serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg’s press" - Print Magazine
“It is the work of a polyglot, a researcher passionate about his subject, and an indefatigable reader. . . . Henry Notaker’s work is a reference book worth having in any good library.” - Agricultural, Food and Environmental Studies