The Resource Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)

Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)

Label
Food in the American Gilded Age
Title
Food in the American Gilded Age
Statement of responsibility
edited by Helen Zoe Veit
Contributor
Editor
Provider
Writer of introduction
Subject
Genre
Language
eng
Cataloging source
P@U
Index
index present
LC call number
TX715
LC item number
.F68346 2017
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Turner, Katherine Leonard
  • Veit, Helen Zoe
  • JSTOR
  • Michigan State University
Series statement
American food in history
http://library.link/vocab/subjectName
  • Food writers
  • Food habits
  • Cooking, American
  • Cooking, American
  • Food habits
  • Food writers
  • United States
  • HISTORY / United States / 19th Century
Label
Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)
Instantiates
Publication
Note
Includes texts originally published 1870-1903
Antecedent source
not applicable
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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)
Extent
1 online resource.
Form of item
online
Isbn
9781609175177
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
not applicable
Specific material designation
remote
Stock number
22573/ctt1m9xzh6
System control number
  • (OCoLC)974560131
  • (OCoLC)ocn974560131
Label
Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)
Publication
Note
Includes texts originally published 1870-1903
Antecedent source
not applicable
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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)
Extent
1 online resource.
Form of item
online
Isbn
9781609175177
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
not applicable
Specific material designation
remote
Stock number
22573/ctt1m9xzh6
System control number
  • (OCoLC)974560131
  • (OCoLC)ocn974560131

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