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    Chop, Taste and Read: Examining Stephanie Alexander's Diary Cookbooks

    20828_downloaded_stream_284.pdf (80.72Kb)
    Access Status
    Open access
    Authors
    Supski, Sian
    Date
    2006
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Supski, Sian. 2006. Chop, Taste and Read: Examining Stephanie Alexander's Diary Cookbooks. HJEAS Hungarian Journal of English and American Studies 12 (1-2): 215-226.
    Source Title
    HJEAS Hungarian Journal of English and American Studies
    Faculty
    Australia Research Institute
    School
    Australia Research Institute (Research Institute)
    Remarks

    The link to the abstracts of the journal is found in this website: http://dragon.klte.hu/~hjeas/index.htm

    URI
    http://hdl.handle.net/20.500.11937/15996
    Collection
    • Curtin Research Publications
    Abstract

    Stephanie Alexander is central to any discussion of food and food writing in Australia; she may reasonably be considered Australia's Elizabeth David. This article examines two of Alexander's cookbooks written in diary format, Stephanie's Seasons (1993) and Stephanie's Journal (1999). Although the diary format is an unusual way to present a published cookbook, women have used this method, most commonly in manuscript cookbooks, never intended for publication. What makes Alexander's diary cookbooks unique is that they were written with the intention of being published. Diary cookbooks provide a means of incorporating aspects of a writer's everyday life with cookery writing and recipes. Importantly, the diary cookbook allows the writer to explore the minutiae of everyday life, including cooking and eating, whilst simultaneously articulating the performance of multiple identities--in Alexander's case, as entrepreneur, mother, restaurateur, friend, writer, daughter, community leader, activist, and chef.

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