The Evolution of The Joy of Cooking
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published 21/08/2007
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SummaryIn 1931, while most housewives were raising children and trying to maintain order and a strict budget in the Great Depression era United States, Irma von Starkloff Rombauer (1877-1962) was facing a dilemma. Following her husband’s 1930 suicide, the St. Louis widow was forced to find a way to provide for her son, daughter, and herself. A self-proclaimed amateur cook, Rombauer, with help from her friends, gathered a variety of her favorite recipes over the course of a year and published the first edition of The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat on November 30, 1931.
Table of Contents
- Rombauer's 1931 first edition of The Joy of Cooking had a print run of 3,000 copies and was 396 pages long
- On May 1, 1936, the first trade edition of The Joy of Cooking was published by Bobbs-Merrill Company, and June 7, 1943 brought the second revision to The Joy of Cooking
- The nutrition section in the 1951 edition of The Joy of Cooking reflected the changes in the dietary needs of people in the United States
- Though Marion worked closely with her mother in the previous editions, Irma Rombauer's death in 1962 left the future of The Joy of Cooking completely in the hands of Marion Rombauer Beker
- After Marion's death in 1976, the reigns of The Joy of Cooking franchise were left to her sons, Mark and Ethan Becker
- The Joy of Cooking has remained a standby in American kitchens for the past seventy-five years
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