Wartime Cookbooks: Artifacts of Home Front Culture, Tools of Social Engineering, Narratives of Survival
Cookbooks are always being adapted to new social and economic realities. In the twentieth century, the scale and length of two world wars presented cooks with new challenges. Wartime cookbooks addressed these in a variety of ways and forms, from printed books to handwritten manuscripts.
Chair: Cara De Silva, Independent Scholar, editor of In Memory’s Kitchen: A Legacy from the Women of Terezin
Kyri W. Claflin, Boston University
Barbara Rotger, Boston University
Diana Garvin, Cornell University, Ithaca NY
Ian Mosby, University of Guelph, Canada
Amy Bentley, New York University, author of Eating for Victory: Food Rationing and the Politics of Domesticity