Food in the American Gilded Age /:
Food was incredibly diverse in post-Civil War America. It as an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sourc...
Gespeichert in:
| Körperschaft: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
East Lansing :
Michigan State University Press,
[2017]
|
| Schriftenreihe: | American food in history
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Food was incredibly diverse in post-Civil War America. It as an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources -- from period cookbooks to advice manuals to dietary studies -- reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins. |
| Beschreibung: | Includes texts originally published 1870-1903. |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781609175177 1609175174 |
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| 520 | |a Food was incredibly diverse in post-Civil War America. It as an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources -- from period cookbooks to advice manuals to dietary studies -- reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins. | ||
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| 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). |
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| dewey-search | 641.5973/09034 |
| dewey-sort | 3641.5973 49034 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| series2 | American food in history |
| spelling | Food in the American Gilded Age / edited by Helen Zoe Veit. East Lansing : Michigan State University Press, [2017] 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier American food in history Includes texts originally published 1870-1903. Includes bibliographical references and index. 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). Print version record. Food was incredibly diverse in post-Civil War America. It as an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources -- from period cookbooks to advice manuals to dietary studies -- reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins. Food writers United States Biography. Food habits History 19th century Sources. Cooking, American History 19th century Sources. Écrivains de la table États-Unis Biographies. Habitudes alimentaires Histoire 19e siècle Sources. Cuisine américaine Histoire 19e siècle Sources. HISTORY United States 19th Century. bisacsh Cooking, American fast Food habits fast Food writers fast United States fast https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq 1800-1899 fast cookbooks. aat Biographies fast Cookbooks fast History fast Sources fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Turner, Katherine Leonard, writer of introduction. Veit, Helen Zoe, editor. Michigan State University. Print version: Food in the American Gilded Age. East Lansing : Michigan State University Press, [2017] 9781611862355 1611862353 (DLC) 2016027764 (OCoLC)954719812 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2156510 Volltext |
| spellingShingle | Food in the American Gilded Age / 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). Food writers United States Biography. Food habits History 19th century Sources. Cooking, American History 19th century Sources. Écrivains de la table États-Unis Biographies. Habitudes alimentaires Histoire 19e siècle Sources. Cuisine américaine Histoire 19e siècle Sources. HISTORY United States 19th Century. bisacsh Cooking, American fast Food habits fast Food writers fast |
| subject_GND | http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | Food in the American Gilded Age / |
| title_auth | Food in the American Gilded Age / |
| title_exact_search | Food in the American Gilded Age / |
| title_full | Food in the American Gilded Age / edited by Helen Zoe Veit. |
| title_fullStr | Food in the American Gilded Age / edited by Helen Zoe Veit. |
| title_full_unstemmed | Food in the American Gilded Age / edited by Helen Zoe Veit. |
| title_short | Food in the American Gilded Age / |
| title_sort | food in the american gilded age |
| topic | Food writers United States Biography. Food habits History 19th century Sources. Cooking, American History 19th century Sources. Écrivains de la table États-Unis Biographies. Habitudes alimentaires Histoire 19e siècle Sources. Cuisine américaine Histoire 19e siècle Sources. HISTORY United States 19th Century. bisacsh Cooking, American fast Food habits fast Food writers fast |
| topic_facet | Food writers United States Biography. Food habits History 19th century Sources. Cooking, American History 19th century Sources. Écrivains de la table États-Unis Biographies. Habitudes alimentaires Histoire 19e siècle Sources. Cuisine américaine Histoire 19e siècle Sources. HISTORY United States 19th Century. Cooking, American Food habits Food writers United States cookbooks. Biographies Cookbooks History Sources Cookbooks. Livres de cuisine. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2156510 |
| work_keys_str_mv | AT turnerkatherineleonard foodintheamericangildedage AT veithelenzoe foodintheamericangildedage AT michiganstateuniversity foodintheamericangildedage |