Abstract
Cookbooks are a kind of culinary treatise where a practice of ordinary life—domestic or professional—reverses itself and translates into a text and, through that text, becomes something else. Looking deeper into this other thing it transforms into is not to be taken for granted. In this regard it may be useful to recall on what Arjun Appadurai wrote in How to Make a National Cuisine: Cookbooks in Contemporary India, when he defined recipes as: “humble literature of complex civilisation” and “revealing artefacts of culture in the making” (Appadurai in Contemporary India 30:3–24, 1988). These essay’s suggestions continue to be a theoretical and methodological reference for those who want to reflect upon cuisine and cookbooks, and even more so in the case of a study focusing on national identities and food.
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