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BestsellerE-book

Title Food in the American Gilded Age / edited by Helen Zoe Veit.

Publication Info. East Lansing : Michigan State University Press, [2017]

Item Status

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