Description |
1 online resource. |
|
text file |
Series |
American food in history
|
|
American food in history.
|
Note |
Includes texts originally published 1870-1903. |
Bibliography |
Includes bibliographical references and index. |
Contents |
A matter of class : food in the United States, 1870-1900 / by Katherine Leonard Turner -- Seeing the Gilded Age through its recipes -- Mrs. Mary F. Henderson, practical cooking and dinner giving (1877) -- Selected advice on table manners (1870-1903) -- Handwritten recipe manuscript (1870s ad 1880s) -- Mrs. Peter A. White, the Kentucky housewife : a collection of recipes for cooking (1885) -- Christine Terhune Herrick, what to eat, how to serve it (1891) -- Dietary studies fromn Alabama, New York, Chicago, Virginia, and New Mexico (1895-18997) -- Gilded Age banquet menus (1880-1899) -- Fannie Farmer, the Boston Cooking School Cookbook (1896). |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food writers -- United States -- Biography.
|
|
Food writers. |
|
United States. |
Genre/Form |
Biographies.
|
Subject |
Food habits -- History -- 19th century -- Sources.
|
|
Food habits. |
|
History. |
Chronological Term |
19th century |
Subject |
Cooking, American -- History -- 19th century -- Sources.
|
|
Cooking, American. |
Chronological Term |
1800-1899 |
Genre/Form |
Sources.
|
|
Electronic books.
|
|
Cookbooks.
|
|
History.
|
|
Cookbooks.
|
|
Biographies.
|
Added Author |
Turner, Katherine Leonard, writer of introduction.
|
|
Veit, Helen Zoe, editor.
|
|
Michigan State University.
|
Other Form: |
Print version: Food in the American Gilded Age. East Lansing : Michigan State University Press, [2017] 9781611862355 1611862353 (DLC) 2016027764 (OCoLC)954719812 |
ISBN |
9781609175177 (electronic book) |
|
1609175174 (electronic book) |
|
9781611862355 (cloth ; alkaline paper) |
|
1611862353 |
|