Vanishing Culture: Preserving Cookbooks

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The following guest post from humanities scholar Katie Livingston is part of our Vanishing Culture series, highlighting the power and importance of preservation in our digital age.


My Grann’s edition of The Grady County Extension Homemaker Council’s cookbook Down Home Cookin’ is missing its front and back cover. Once made of thin, flimsy pieces of plastic decorated with an old barn and windmill, the cover has long since fallen off and some of the pages are loose. The book is held together by three red rubber bands. My Grann explains that the plastic binder got brittle and began to fall apart—the rubber bands are her solution. The pages of image masking service the cookbook are yellowed from years of use. At least three generations of women in my family, including myself, have flipped through these pages, leaving them stained with the oils from their fingers and the drippings of in-progress recipes. Most importantly to me, they scribbled in the margins. My family’s edition of Down Home Cookin’ has reached a critical mass of notes in the marginalia such that it no longer counts as a simple copy of a cookbook: it is my Grann’s cookbook, our family cookbook. Holding it in my hands in my apartment in California (my Grann kindly agreed to mail it to me) feels off. It feels so delicate here, out of the context of her home, her kitchen, in the little cupboard where she has kept all of her cookbooks since I was a child. Now, it is more like a museum piece, something precious and precarious, meant to be handled with care, preserved, analyzed.

This sense of its history, of its fragility, of its potential for disintegrating, is why the cookbook is worth preserving, worth reading, worth moving from that little kitchen in Apache, Oklahoma, to my little kitchen in the Bay Area, to this page, to the archive. This is why all family cookbooks are worth preserving. As time presses on, this small print county cookbook, and others like it, are becoming pieces of personal family ephemera, fading into obscurity the way that other domestic objects—bills, receipts, manuals, phone books, baby books, children’s drawings, to do lists—do. Time has worked on this cookbook as my grandmother has worked from it. The pages are thin, brittle, and covered in age spots. I can imagine all the printed copies of Down Home Cookin’ tucked away in the kitchen drawers of Oklahoma women, slowly degrading, either through excessive use or mere forgetfulness.

Finding a replacement for these books is not easy. To procure a new copy, you have to mail in the old-fashioned way: to an address printed on the title page. This is the paradox of Down Home Cookin’: to obtain a copy of Down Home Cookin’, one must already have a copy of Down Home Cookin’. If one turns to the internet for permanence and reproduction,as we are apt to do these days, little can be found. Searching now reveals a few used editions floating around on eBay and one on Amazon. Unsurprisingly, the Amazon copy is marked with notes and stains. The seller writes: “pencil writing inside front cover, black marker writing on upper corner front cover written ‘(pie crust p.367’), diagonal crease on bottom back cover, and a couple of yellowed (grease?) stains on bottom of a few pages.”