LEADER 00000cam a2200841Ki 4500 
001    on1045426625 
003    OCoLC 
005    20190705070702.4 
006    m     o  d         
007    cr cnu---unuuu 
008    180723s2017    maua    ob   s001 0 eng d 
010    |z  2017020928 
019    1046072755 
020    9781613765579|q(electronic book) 
020    1613765576|q(electronic book) 
020    |z9781625343222 
020    |z1625343221 
020    |z9781625343215 
020    |z1625343213 
035    (OCoLC)1045426625|z(OCoLC)1046072755 
037    22573/ctv3sdjhc|bJSTOR 
040    N$T|beng|erda|epn|cN$T|dYDX|dJSTOR|dP@U|dOCLCA|dEBLCP
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043    n-us--- 
049    RIDW 
050  4 TX703.S53|bS73 2017eb 
072  7 CKB|x000000|2bisacsh 
072  7 HIS|x036000|2bisacsh 
072  7 SOC|x055000|2bisacsh 
082 04 641.50973|223 
090    TX703.S53|bS73 2017eb 
100 1  Stavely, Keith W. F.,|d1942-|0https://id.loc.gov/
       authorities/names/n85361971|eauthor. 
245 10 United tastes :|bthe making of the first American cookbook
       /|cKeith Stavely and Kathleen Fitzgerald. 
264  1 Amherst :|bUniversity of Massachusetts Press,|c[2017] 
300    1 online resource (xi, 351 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
504    Includes bibliographical references and index. 
505 0  Part 1. Cooks and books. Adapted to this country -- 
       Culinary tradition -- Print culture -- Part 2. 
       Connecticut. Society and nationality -- Domestic culture -
       - Agriculture, fishing, horticulture -- Part 3. American 
       cookery, by an American Orphan -- The cookbook -- The 
       author and the printers -- The readers and the editions. 
520    "The Library of Congress has designated American Cookery 
       (1796) by Amelia Simmons one of the eighty-eight 'Books 
       That Shaped America.' Its recognition as 'the first 
       American cookbook' has attracted an enthusiastic modern 
       audience of historians, food journalists, and general 
       readers, yet until now American Cookery has not received 
       the sustained scholarly attention it deserves. Keith 
       Stavely and Kathleen Fitzgerald's United Tastes fills this
       gap by providing a detailed examination of the social 
       circumstances and culinary tradition that produced this 
       American classic. Situating American Cookery within the 
       post-Revolutionary effort to develop a distinct national 
       identity, Stavely and Fitzgerald demonstrate the book's 
       significance in cultural as well as culinary terms. 
       Ultimately the separation between these categories 
       dissolves as the authors show that the formation of 'taste,
       ' in matters of food as well as other material expressions,
       was essential to building a consensus on what it was to be
       American. United Tastes explores multiple histories--of 
       food, cookbooks, printing, material and literary culture, 
       and region--to illuminate the meaning and affirm the 
       importance of America's first cookbook."--Provided by 
       publisher. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
600 10 Simmons, Amelia.|tAmerican cookery.|0https://id.loc.gov/
       authorities/names/n84199508 
630 07 American cookery (Simmons, Amelia)|2fast|0https://
       id.worldcat.org/fast/1395527 
648  7 18th century|2fast 
648  7 Early works to 1800|2fast 
648  7 1700-1799|2fast 
650  0 Cookbooks|0https://id.loc.gov/authorities/subjects/
       sh2010007517|zUnited States|0https://id.loc.gov/
       authorities/names/n78095330-781|xHistory|y18th century.
       |0https://id.loc.gov/authorities/subjects/sh2002006124 
650  0 Cooking|zUnited States|0https://id.loc.gov/authorities/
       subjects/sh2009120842|xHistory|y18th century|0https://
       id.loc.gov/authorities/subjects/sh2002006124|vSources.
       |0https://id.loc.gov/authorities/subjects/sh2002012007 
650  0 Cooking, American|0https://id.loc.gov/authorities/subjects
       /sh85031773|vEarly works to 1800.|0https://id.loc.gov/
       authorities/subjects/sh99001366 
650  7 Cookbooks.|2fast|0https://id.worldcat.org/fast/1754965 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Cooking, American.|2fast|0https://id.worldcat.org/fast/
       1753224 
650  7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
       1007815 
651  0 United States|xSocial life and customs.|0https://
       id.loc.gov/authorities/subjects/sh85140527 
651  7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655  4 Electronic books. 
655  7 Sources.|2fast|0https://id.worldcat.org/fast/1423900 
655  7 Early works.|2fast|0https://id.worldcat.org/fast/1411636 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
700 1  Fitzgerald, Kathleen,|d1952-|0https://id.loc.gov/
       authorities/names/n2004003034|eauthor. 
776 08 |iPrint version:|aStavely, Keith W. F., 1942-|tUnited 
       tastes.|dAmherst : University of Massachusetts Press, 
       [2017]|z9781625343222|w(DLC)  2017020928|w(OCoLC)986523730
830  0 Book collections on Project MUSE. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1854344|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20190709|cEBSCO|tEBSCOebooksacademic NEW 7-5-19 5915
       |lridw 
994    92|bRID