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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: TextTextSeries: JSTOR eBooks; American food in history.Publisher: East Lansing : Michigan State University Press, [2017]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.
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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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.

Author notes provided by Syndetics

Helen Zoe Veit is Associate Professor of History at Michigan State University. She specializes in American history in the nineteenth and twentieth centuries, focusing on the history of food and nutrition. She is the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, and general editor of the American Food in History Series.<br> <br>

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