Food in the American Gilded Age / edited by Helen Zoe Veit.
Contributor(s): Turner, Katherine Leonard [writer of introduction.] | Veit, Helen Zoe [editor.] | Michigan State University.Material type: TextSeries: JSTOR eBooks; American food in history.Publisher: East Lansing : Michigan State University Press, Description: 1 online resource (pages cm).Content type: text Media type: computer Carrier type: online resourceISBN: 9781609175177; 1609175174.Subject(s): Food writers -- United States -- BiographyAdditional physical formats: Print version:: Food in the American Gilded Age.DDC classification: 641.5973/09034 Online resources: Click here to view this ebook.
|Item type||Current location||Call number||URL||Status||Date due||Barcode|
|Electronic Book||UT Tyler Online Online||TX715 .F68346 2017 (Browse shelf)||https://ezproxy.uttyler.edu/login?url=http://www.jstor.org/stable/10.14321/j.ctt1m3p30r||Available||ocn974560131|
Includes texts originally published 1870-1903.
Includes bibliographical references and index.
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).
Print version record.