Important Midwestern cookbooks include Buckeye Cookery, And Practical Housekeeping: Compiled From Original Recipes by Estelle Woods Wilcox (1877), Fullständigaste Svensk-Amerikansk Kokbok = Swedish English Cookbook (1897), Science in the kitchen by E.E. Kellogg (1892), and The Settlement Cook Book by Mrs. Simon Kander (1915 edition)
Books published in the Midwest comprise 24% of the Early American Cookbooks collection. When the books are compared to the full set of titles in Early American Cookbooks, the over-represented terms show several baking terms plus the name brand Crisco. Crisco was introduced in 1911 by Proctor and Gamble and promoted through cookbooks such as The Story of Crisco (1914). Other terms include the names of new types of foods introduced by the early vegetarian and health food movements such as protose (a peanut based protein food marketed by John Harvey Kellog) and graham (a whole grain flour biscuit introduced by Sylvester Graham).
Midwestern over-represented terms (Meandre Dunning Log Likelihood to Tagcloud Algorithm)
This visualization was created by comparing two sets of texts, cookbooks published in the Midwest and the full Early American Cookbooks collection, using the Meandre Dunning Log-likelihood to Tagcloud algorithm in the HathiTrust Research Center Portal.