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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)
Resource Information
The item Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.This item is available to borrow from all library branches.
Resource Information
The item Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.
This item is available to borrow from all library branches.
- Language
- eng
- Extent
- 1 online resource.
- Note
- Includes texts originally published 1870-1903
- 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)
- Isbn
- 9781609175177
- Label
- Food in the American Gilded Age
- Title
- Food in the American Gilded Age
- Statement of responsibility
- edited by Helen Zoe Veit
- 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)
- 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)
- 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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Music LibraryBorrow it771 Commonwealth Avenue, 2nd Floor, Boston, MA, 02215, US42.350723 -71.108227
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Science & Engineering LibraryBorrow it38 Cummington Mall, Boston, MA, 02215, US42.348472 -71.102257
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.bu.edu/portal/Food-in-the-American-Gilded-Age-edited-by-Helen/f87S9kLHdhs/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.bu.edu/portal/Food-in-the-American-Gilded-Age-edited-by-Helen/f87S9kLHdhs/">Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.bu.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.bu.edu/">Boston University Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.bu.edu/portal/Food-in-the-American-Gilded-Age-edited-by-Helen/f87S9kLHdhs/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.bu.edu/portal/Food-in-the-American-Gilded-Age-edited-by-Helen/f87S9kLHdhs/">Food in the American Gilded Age, edited by Helen Zoe Veit, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.bu.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.bu.edu/">Boston University Libraries</a></span></span></span></span></div>
