Research Catalog

Details

Additional authors

1. Veit, Helen Zoe
2. Turner, Katherine Leonard
3. Michigan State University.

Description

1. 334 pages; 22 cm

Series statement

1. American food in history series

Uniform title

1. American food in history.

Subject

1. Cooking, American > History > 19th century > Sources
2. Food habits > History > 19th century > Sources
3. Food writers > United States > Biography

Contents

1. 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).

Call number

1. JFD 17-3194

Note

1. Includes texts originally published 1870-1903.

Bibliography (note)

1. Includes bibliographical references and index.

Title

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

Publisher

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

Type of content

1. text

Type of medium

1. unmediated

Type of carrier

1. volume

Series

1. American food in history series
2. American food in history.

Bibliography

1. Includes bibliographical references and index.

Added author

1. Veit, Helen Zoe, editor.
2. Turner, Katherine Leonard, writer of introduction.
3. Michigan State University.

LCCN

1. 2016027764

ISBN

1. 9781611862355 hardcover ; alkaline paper
2. 1611862353 hardcover ; alkaline paper

Research call number

1. JFD 17-3194