Food history : printed and manuscript recipe books, 1669-1990.

Format:

Book

Series:

Archives unbound

Language:

English

Subjects (All):

Cooking--History--Sources.

Cooking.

Home economics--History--Sources.

Home economics.

Food habits--History--Sources.

Food habits.

Physical Description:

1 online resource (328 monographs, 36 manuscripts).

Place of Publication:

Farmington Hills, Mich. : Gale, a Cengage Company, 2023.

Summary:

From the Winterthur Museum and Library in Delaware, 328 cookbooks and domestic management books range in publication date from Charles Carter's The Complete Practical Cook, published in London in 1730, to Susan Anna Brown's Mrs. Gilpin's frugalities: remnants, and 200 ways of using them, published New York in 1883, to Ruth Ellen Church's Mary Meade's magic recipes for the electric blender, published in Indianapolis in 1952. This is a delectable collection comprising centuries of recipes for the kitchen, medicinal formulas for the home, advice for the housekeeper, practical ways to cook on a budget, tips on serving and table etiquette, guidance concerning household management, how to grow one's own food, how to select and buy food, and much more. Food History shows the types of foods that were being eaten, different cultural cuisines, and the diversity of foodways. The books and manuscripts in the collection range in date from 1669 to the early to mid 20th century, with the majority centered in the 18th and 19th century.

Notes:

Date range of documents: 1669-1990.

Reproduction of the originals from the Winterthur Museum.

OCLC:

1367361551

Access Restriction:

Restricted for use by site license.