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From the 19th century to television: pioneers of cookbooks

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Based on a feed excerpt; full article content has not been acquired. Source evidence retrieved 31/10/2026, 14:16:24 UTC.

Briefings

This article examines the history of women authors in cookbooks from 1894 to 1967, highlighting the work of Amélia de Lobão and Maria de Lourdes Modesto. It notes that these early authors produced recipes still used today, marking a significant period in culinary literature. The study covers the transition from early 20th-century women writers to the mid-century era, focusing on their contributions to preserving traditional recipes.

Key points

• Amélia de Lobão was an early 20th-century author who wrote cookbooks between 1894 and 1967, contributing to the preservation of recipes that remain in use today.
• Maria de Lourdes Modesto was another key figure in this period, alongside other women authors, whose work helped establish a tradition of women writing culinary literature.

Context

The article explores the historical role of women in publishing cookbooks during the late 19th and early 20th centuries, specifically focusing on the transition from early 20th-century women writers to the mid-century era.

Limitations

The evidence covers a specific 73-year period from 1894 to 1967, with limited data on individual authors beyond the named figures. The study relies on a single source article and does not provide broader statistical data on the total number of women authors or the scope of recipes preserved.

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