Joy of Cooking, United States, 1936-2006 (ICPSR 37125)
Version Date: Aug 21, 2018 View help for published
Principal Investigator(s): View help for Principal Investigator(s)
John Becker, Thejoykitchen.com
https://doi.org/10.3886/ICPSR37125.v1
Version V1
Summary View help for Summary
These data were provided by The Joy Kitchen in response to research presented in the article, The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes (2009), Wansink, Brian and Collin R. Payne (2009).
The data in this study are derived from recipes published in the "Joy of Cooking" cookbooks from 1936, 1997, and 2006.
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Data Collection Notes View help for Data Collection Notes
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These data are distributed as they were received from the data depositor. Files including nutrient analysis of recipes have been zipped for release, but not checked or processed.
Time Method View help for Time Method
Universe View help for Universe
Recipes published in the "Joy of Cooking" Cookbook.
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Data Source View help for Data Source
Rombauer, Irma, et al, THE JOY OF COOKING, Scribner, 1997
Rombauer, Irma, et al, THE JOY OF COOKING, Scribner, 2006
Rombauer, Irma, THE JOY OF COOKING, Bobbs-Merrill, 1936
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Description of Variables View help for Description of Variables
Variables in this study include servings, kilocalories per serving, and kilocalories per gram.
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These data are freely available to data users at ICPSR member institutions. The curation and dissemination of this study are provided by the institutional members of ICPSR. How do I access ICPSR data if I am not at a member institution?