The American history cookbook:
This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Westport, Conn. [u.a.]
Greenwood Press
2003
|
| Edition: | 1. publ. |
| Series: | An Oryx book
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| Subjects: | |
| Summary: | This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the US from the earliest pilgrims through the 1970s. The chapters, divided chronologically, address broad themes and motifs, including patriotic cakes, early American meals for each of the four seasons, traditional dishes of American slaves, Civil War dishes in the north and south, the Great Depression, WWII, and the Vietnam War. The food history of the period introduces each chapter. The recipes are given in a historic version and adapted to modern kitchens. |
| Physical Description: | XXIII, 459 S. |
| ISBN: | 1573563765 |
Staff View
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| dewey-full | 641.5973 |
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| id | DE-604.BV014486878 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T19:03:02Z |
| institution | BVB |
| isbn | 1573563765 |
| language | English |
| lccn | 2002069608 |
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| physical | XXIII, 459 S. |
| publishDate | 2003 |
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| publisher | Greenwood Press |
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| spelling | Zanger, Mark Verfasser aut The American history cookbook Mark H. Zanger 1. publ. Westport, Conn. [u.a.] Greenwood Press 2003 XXIII, 459 S. txt rdacontent n rdamedia nc rdacarrier An Oryx book This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the US from the earliest pilgrims through the 1970s. The chapters, divided chronologically, address broad themes and motifs, including patriotic cakes, early American meals for each of the four seasons, traditional dishes of American slaves, Civil War dishes in the north and south, the Great Depression, WWII, and the Vietnam War. The food history of the period introduces each chapter. The recipes are given in a historic version and adapted to modern kitchens. Geschichte Anfänge-1975 gnd rswk-swf Geschichte Cookery, American History Kochbuch (DE-588)4114240-8 gnd rswk-swf USA (DE-588)4078704-7 gnd rswk-swf (DE-588)4135952-5 Quelle gnd-content USA (DE-588)4078704-7 g Kochbuch (DE-588)4114240-8 s Geschichte Anfänge-1975 z DE-604 |
| spellingShingle | Zanger, Mark The American history cookbook Geschichte Cookery, American History Kochbuch (DE-588)4114240-8 gnd |
| subject_GND | (DE-588)4114240-8 (DE-588)4078704-7 (DE-588)4135952-5 |
| title | The American history cookbook |
| title_auth | The American history cookbook |
| title_exact_search | The American history cookbook |
| title_full | The American history cookbook Mark H. Zanger |
| title_fullStr | The American history cookbook Mark H. Zanger |
| title_full_unstemmed | The American history cookbook Mark H. Zanger |
| title_short | The American history cookbook |
| title_sort | the american history cookbook |
| topic | Geschichte Cookery, American History Kochbuch (DE-588)4114240-8 gnd |
| topic_facet | Geschichte Cookery, American History Kochbuch USA Quelle |
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