Kulinarinės knygos Lietuvoje 1918–1940 metais
Cookbooks in Lithuania in 1918–1940

Summary/Abstract: The present article deals with Lithuanian culinary publications issued in 1918–1940. The emphasis of the article is on the trends of the activity of publication of these books as well as the extent of publication in the 1920s and 1930s. The article also focuses on the presentation of the features of the collective bibliographies of the authors, conducts analysis of the individuals/entities ordering these books, and establishes relationship with the general trends of the interwar food culture processes. In the course of researching this topic, comparative, analytical, descriptive and statistical analysis methods were applied. For the first time in Lithuanian historiography, the interwar culinary literature is explored in a complex way by systemizing the findings and introducing a range of statistical aspects. It has been established that the publication of books of this thematic area intensified in the 1930s. The majority of the identified authors were women, and more than a half of the authors had specialized education. State institutions and public organizations showed a more prominent interest in publishing such books, whereas one-time private ventures were less common – these were using culinary books to promote their ideas. Such books conformed to the general trends of the culinary traditions of the times.

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