Food in the American Gilded Age / edited by Helen Zoe Veit.

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Bibliographic Details
Uniform Title:American food in history.
Corporate Author: Michigan State University
Other Authors: Veit, Helen Zoe (Editor)
Turner, Katherine Leonard (Writer of introduction)
Language:English
Published: East Lansing : Michigan State University Press, [2017]
Series:American food in history.
Subjects:
Cooking, American > History > 19th century > Sources.
Food habits > History > 19th century > Sources.
Food writers > United States > Biography.
Cooking, American.
Food habits.
Food writers.
United States.
1800-1899
Cookbooks.
History.
Sources.
Genre:
Sources.
Biography.
Cookbooks.
History.
Local Note:
MSU Stanley C. and Selma D. Hollander Faculty Book Collection.
Physical Description:334 pages ; 22 cm.
Format: Book
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).