Exploring the most influential, pivotal, and transformative written recipes for American home cooking between 1924 and 2024. The selection process uncovers philosophical quandaries about the definition of 'importance' and 'recipe', while acknowledging the diverse influences that shape American cuisine.
Which written recipes were the most influential, pivotal, or transformative for American home cooking between 1924 and 2024?
—you might not find Julia Child’s recipe for what amounts to “beef and carrots in red wine with some mushrooms and pearl onions on top” all that surprising. But trust, in the canned-cooking heyday of the early 1960s, it was a revelation to most Americans. “The notion that cooking could be considered an art form which could be mastered changed the way Americans approached cooking,” said Patrick O’Connell of the Inn at Little Washington in Washington, Virginia. “She gave her audience confidence.
Previte’s experience with a community cookbook is particular to her, but it isn’t unique. The Black church cookbook, the Minnesota Lutheran casserole collection, the kosher temple cookbook : All these books were crucial ways for specific populations to maintain community ties and share traditions with children. As those children got older, they took what they learned from those cookbooks and made something new. “Maydān was built off of grandma cooking,” Previte said.
“The first Woodstock, held in August 1969, was the birthplace of Sunshine Happy Hippie Granola, which was made in the onsite kitchen and, became a cultural identity. Along the way, the recipe splintered into a thousand variations, which is how it remains today. It’s this essential changeability that gets at what a recipe for home cooks really is: a formula that wants you to break the rules.
“The first thing I attempted to bake at home: a recipe found in a magazine for James Beard’s cream biscuits. I’m sure it was old, and I’m also sure it wasn’t the best biscuit recipe I ever had , but it was something I began to bake and start the process of tweaking to my specifications: adding fruit , cutting into triangles for a more sconelike energy, adding cheese and scallion for something savory.
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