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Food in the American Gilded Age

Author: Katherine Leonard Turner; Helen Zoe Veit; Michigan State University.
Publisher: East Lansing : Michigan State University Press, [2017]
Series: American food in history
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Biography
Cookbooks
History
Sources
Additional Physical Format: Print version:
Food in the American Gilded Age.
East Lansing : Michigan State University Press, [2017]
(DLC) 2016027764
(OCoLC)954719812
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Katherine Leonard Turner; Helen Zoe Veit; Michigan State University.
ISBN: 9781609175177 1609175174
OCLC Number: 974560131
Notes: Includes texts originally published 1870-1903.
Description: 1 online resource.
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).
Series Title: American food in history
Responsibility: edited by Helen Zoe Veit.

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