Food in the American Gilded Age / edited by Helen Zoe Veit.

Format:

Book

Contributor:

Michigan State University.

Turner, Katherine Leonard, writer of introduction.

Veit, Helen Zoe, editor.

Series:

American food in history.

American food in history

Language:

English

Subjects (All):

Food writers--United States--Biography.

Food writers.

Food habits--History--19th century--Sources.

Food habits.

Cooking, American--History--19th century--Sources.

Cooking, American.

Genre:

Cookbooks.

Physical Description:

1 online resource (334 pages).

Place of Publication:

East Lansing : Michigan State University Press, [2017]

Summary:

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.

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).

Notes:

Includes texts originally published 1870-1903.

Includes bibliographical references (pages 315-322) and index.

Description based on print version record.

ISBN:

1-60917-517-4

OCLC:

974560131