Tags

Type your tag names separated by a space and hit enter

Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014?
Appetite. 2017 Sep 01; 116:599-609.A

Abstract

Historical cookbooks as a source of recipes and food preparation information would be expected to document advancements in food safety related to kitchen equipment, cleaning, foodborne illness knowledge, and consumer education materials. In turn, this food safety information might be expected to contribute to consumers' food safety behaviors. Using both quantitative and qualitative research methodology, this study assessed how food safety information in cookbooks changed and how quickly advancements were incorporated. Faster assimilation into cookbooks was associated with kitchen equipment, educational resources (hotlines and websites), and foodborne illness outbreaks. The rate of incorporation of education materials was moderate. Cleaning advances were the slowest to be incorporated. Modern cookbooks published after the 1980's rapidly evolved with advances in food safety knowledge.

Links

Publisher Full Text

Authors+Show Affiliations

Almanza BA
Hospitality and Tourism Management School, Purdue University, 900 West State Street, West Lafayette, 47907, United States. Electronic address: almanzab@purdue.edu.
Byrd KS
Hospitality and Tourism Management School, Purdue University, 900 West State Street, West Lafayette, 47907, United States. Electronic address: ksbyrd@purdue.edu.
Behnke C
Hospitality and Tourism Management School, Purdue University, 900 West State Street, West Lafayette, 47907, United States. Electronic address: behnkec@purdue.edu.
Ma J
Hospitality and Tourism Management School, Purdue University, 900 West State Street, West Lafayette, 47907, United States. Electronic address: jingma@udel.edu.
Ge L
Hospitality and Tourism Management School, Purdue University, 900 West State Street, West Lafayette, 47907, United States. Electronic address: geli@purdue.edu.

MeSH

Consumer Product SafetyCookingEvaluation Studies as TopicFood ContaminationFood HandlingFood MicrobiologyFood SafetyFoodborne DiseasesHealth Knowledge, Attitudes, PracticeHistory, 19th CenturyHistory, 20th CenturyHistory, 21st CenturyTextbooks as Topic

Pub Type(s)

Historical Article
Journal Article

Language

eng

PubMed ID

28583655

Citation

Almanza, Barbara A., et al. "Cookbooks in U.S. History: How Do They Reflect Food Safety From 1896 to 2014?" Appetite, vol. 116, 2017, pp. 599-609.
Almanza BA, Byrd KS, Behnke C, et al. Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014? Appetite. 2017;116:599-609.
Almanza, B. A., Byrd, K. S., Behnke, C., Ma, J., & Ge, L. (2017). Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014? Appetite, 116, 599-609. https://doi.org/10.1016/j.appet.2017.05.053
Almanza BA, et al. Cookbooks in U.S. History: How Do They Reflect Food Safety From 1896 to 2014. Appetite. 2017 Sep 1;116:599-609. PubMed PMID: 28583655.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014? AU - Almanza,Barbara A, AU - Byrd,Karen S, AU - Behnke,Carl, AU - Ma,Jing, AU - Ge,Li, Y1 - 2017/06/03/ PY - 2016/10/12/received PY - 2017/04/26/revised PY - 2017/05/30/accepted PY - 2017/6/7/pubmed PY - 2018/4/25/medline PY - 2017/6/7/entrez KW - Cookbook KW - Education KW - Food safety SP - 599 EP - 609 JF - Appetite JO - Appetite VL - 116 N2 - Historical cookbooks as a source of recipes and food preparation information would be expected to document advancements in food safety related to kitchen equipment, cleaning, foodborne illness knowledge, and consumer education materials. In turn, this food safety information might be expected to contribute to consumers' food safety behaviors. Using both quantitative and qualitative research methodology, this study assessed how food safety information in cookbooks changed and how quickly advancements were incorporated. Faster assimilation into cookbooks was associated with kitchen equipment, educational resources (hotlines and websites), and foodborne illness outbreaks. The rate of incorporation of education materials was moderate. Cleaning advances were the slowest to be incorporated. Modern cookbooks published after the 1980's rapidly evolved with advances in food safety knowledge. SN - 1095-8304 UR - https://www.unboundmedicine.com/medline/citation/28583655/Cookbooks_in_U_S__history:_How_do_they_reflect_food_safety_from_1896_to_2014 L2 - https://linkinghub.elsevier.com/retrieve/pii/S0195-6663(16)30561-X DB - PRIME DP - Unbound Medicine ER -