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00000cam a2200000 i 4500 |
| 001 |
in00005642050 |
| 003 |
OCoLC |
| 005 |
20220616161506.0 |
| 008 |
160624r20171870miuab b s001 0deng |
| 010 |
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|a 2016027764
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| 020 |
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|a 9781611862355
|q hardcover ;
|q alkaline paper
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|a 1611862353
|q hardcover ;
|q alkaline paper
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|z 9781628962871
|q ebook
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| 020 |
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|z 9781609175177
|q electronic book
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|z 9781628952872
|q ebook
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|a (OCoLC)954719812
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| 040 |
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|a DLC
|b eng
|e rda
|c DLC
|d OCLCF
|d BDX
|d BTCTA
|d YDX
|d OCLCQ
|d OCLCO
|d YDX
|d OCLCO
|d EEM
|d UtOrBLW
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|a pcc
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|a EEMR
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|a TX715
|b .F68246 2017
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| 082 |
0 |
0 |
|a 641.5973/09034
|2 23
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| 245 |
0 |
0 |
|a Food in the American Gilded Age /
|c edited by Helen Zoe Veit.
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| 264 |
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1 |
|a East Lansing :
|b Michigan State University Press,
|c [2017]
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| 300 |
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|a 334 pages ;
|c 22 cm.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 490 |
1 |
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|a American food in history series
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| 500 |
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|a Includes texts originally published 1870-1903.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a 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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| 590 |
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|a MSU Stanley C. and Selma D. Hollander Faculty Book Collection.
|
| 650 |
|
0 |
|a Cooking, American
|x History
|y 19th century
|v Sources.
|0 http://id.loc.gov/authorities/subjects/sh2009121789
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| 650 |
|
0 |
|a Food habits
|x History
|y 19th century
|v Sources.
|0 http://id.loc.gov/authorities/subjects/sh2008103984
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| 650 |
|
0 |
|a Food writers
|z United States
|v Biography.
|0 http://id.loc.gov/authorities/subjects/sh2008120989
|
| 650 |
|
7 |
|a Cooking, American.
|2 fast
|0 (OCoLC)fst01753224
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| 650 |
|
7 |
|a Food habits.
|2 fast
|0 (OCoLC)fst00930807
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| 650 |
|
7 |
|a Food writers.
|2 fast
|0 (OCoLC)fst00931248
|
| 651 |
|
7 |
|a United States.
|2 fast
|0 (OCoLC)fst01204155
|
| 648 |
|
7 |
|a 1800-1899
|2 fast
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| 655 |
|
7 |
|a Cookbooks.
|2 fast
|0 (OCoLC)fst01752725
|
| 655 |
|
7 |
|a History.
|2 fast
|0 (OCoLC)fst01411628
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| 655 |
|
7 |
|a Sources.
|2 fast
|0 (OCoLC)fst01423900
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| 655 |
|
7 |
|a Cookbooks.
|2 lcgft
|0 http://id.loc.gov/authorities/genreForms/gf2011026169
|
| 700 |
1 |
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|a Veit, Helen Zoe,
|e editor.
|0 http://id.loc.gov/authorities/names/n2012190395
|
| 700 |
1 |
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|a Turner, Katherine Leonard,
|e writer of introduction.
|0 http://id.loc.gov/authorities/names/n2013061014
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| 710 |
2 |
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|a Michigan State University.
|0 http://id.loc.gov/authorities/names/n79054541
|
| 830 |
|
0 |
|a American food in history.
|0 http://id.loc.gov/authorities/names/no2014092494
|
| 907 |
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|b 210803
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|s ae0aac07-af3a-5acc-8f5a-2993894b4bdd
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e TX715 .F68246 2017
|h Library of Congress classification
|i Printed Material
|m 31293035459878
|n 2
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library - Faculty Book Collection, 1 West
|t 0
|e TX715 .F68246 2017
|h Library of Congress classification
|i Printed Material
|m 31293035482268
|n 1
|
