| Description |
1 online resource |
| Series |
American food in history |
| 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) |
| 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 |
| Notes |
Includes texts originally published 1870-1903 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food writers -- United States -- Biography
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Food habits -- History -- 19th century -- Sources
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Cooking, American -- History -- 19th century -- Sources
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HISTORY -- United States -- 19th Century.
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Cooking, American
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Food habits
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Food writers
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United States
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| Genre/Form |
cookbooks.
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Biographies
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Cookbooks
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History
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Sources
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Cookbooks.
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Livres de cuisine.
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| Form |
Electronic book
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| Author |
Turner, Katherine Leonard, writer of introduction
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Veit, Helen Zoe, editor
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Michigan State University
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| ISBN |
9781609175177 |
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1609175174 |
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