Recent Data Set

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 special database 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.

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.”