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We have witnessed, in the last twenty-five years, a marked increase in the study of culinary and gastronomic literature from historical, social and linguistic perspectives. The present article discusses the role played by cookbooks in culinary history, the characteristics of this kind of literature, the importance of bibliographical groundwork, as well as the problems encountered in translating this literature and the relative position of cookbooks in the hierarchy of literary genres.
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Henry Notaker (2012) studied this question.
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