Food in the American Gilded Age /

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Bibliographic Details
Corporate Author: Michigan State University
Other Authors: Veit, Helen Zoe (Editor)
Format: Electronic eBook
Language:Inglés
Published: East Lansing : Michigan State University Press, [2017]
Series:Book collections on Project MUSE.
Subjects:
Food writers.
Food habits.
Cooking, American.
HISTORY > United States > 19th Century.
Cuisine americaine > Histoire > 19e siecle > Sources.
Habitudes alimentaires > Histoire > 19e siecle > Sources.
Écrivains de la table > États-Unis > Biographies.
Cooking, American > History > 19th century > Sources.
Food habits > History > 19th century > Sources.
Food writers > United States > Biography.
United States.
Livres de cuisine.
Cookbooks.
Sources.
History.
Biographies.
cookbooks.
Electronic books.
Online Access:Texto completo
Table of 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).

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