Research Catalog

Details

Additional authors

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

Description

1. 1 online resource (334 pages) : illustrations.

Series statement

1. American food in history

Uniform title

1. Food in the American Gilded Age (Online)

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).

Note

1. Includes texts originally published 1870-1903.

Bibliography (note)

1. Includes bibliographical references (pages 315-322) and index.

Access (note)

1. Access restricted to authorized users.

Title

1. Food in the American Gilded Age [electronic resource] / edited by Helen Zoe Veit.

Imprint

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

Series

1. American food in history

Bibliography

1. Includes bibliographical references (pages 315-322) and index.

Access

1. Access restricted to authorized users.

Connect to:

1. Available from home with a valid library card
2. Available onsite at NYPL

Added author

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

LCCN

1. 2016027764