Food in the American Gilded Age /

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Food was incredibly diverse in post-Civil War America. It as an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sourc...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Michigan State University
Otros Autores: Veit, Helen Zoe (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: East Lansing : Michigan State University Press, [2017]
Colección:American food in history
Temas:
1800-1899
Food writers > United States > Biography.
Food habits > History > 19th century > Sources.
Cooking, American > History > 19th century > Sources.
Écrivains de la table > États-Unis > Biographies.
Habitudes alimentaires > Histoire > 19e siècle > Sources.
Cuisine américaine > Histoire > 19e siècle > Sources.
HISTORY > United States > 19th Century.
Cooking, American
Food habits
Food writers
United States
cookbooks.
Biographies
Cookbooks
History
Sources
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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).

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