Refined tastes : sugar, confectionery, and consumers in nineteenth-century America / Wendy A. Woloson.

Format:

Book

Author/Creator:

Woloson, Wendy A., 1964-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Johns Hopkins University studies in historical and political science ; ser. 120, no. 1.

Johns Hopkins University studies in historical and political science

Language:

English

Subjects (All):

Confectionery--History.

Confectionery.

Sugar--History.

Sugar.

History.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (inscription)

Woloson, Wendy A., 1964- (autograph)

Physical Description:

xi pages, 3 unnumbered pages, 277 pages, 5 unnumbered pages : illustrations, map ; 24 cm.

Place of Publication:

Baltimore, Md. : The Johns Hopkins University Press, 2002.

Summary:

"Examing the multivocal sources of advertising and prescriptive literature, the author pieces together the complex messages to nineteenth-century women in particular about the acceptable consumption of sweets." -- New York History

Contents:

Introduction: Refining Tastes

Sugarcoating History: The Rise of Sweets

Sweet Youth: Children and Candy

Cold Comforts: Ice Cream

Sinfully Sweet: Chocolates and Bonbons

The Icing on the Cake: Ornamental Sugar Work

Home Sweet Home: Domesticated Sugar

Conclusion: The Sweet Surrender

Postscript: The Sweet and Low Down.

Notes:

Includes bibliographical references (pages [237]-268) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has label pasted on front free endpaper inscribed "To Chef Fritz Blank, from one whose trifles exist only on paper. Wendy".

Kislak copy has underlines and marginal marks.

ISBN:

0801868769

OCLC:

46952380