Browse Titles - 29 results
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Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household (Ninth Revised and Enlarged Edition)
written by Aunt Babette, fl. 1880-1889 (New York, NY: Bloch Publishing, 1893, originally published 1893), 579 page(s)
A collection of recipes and hints for the housewife.
Sample
written by Aunt Babette, fl. 1880-1889 (New York, NY: Bloch Publishing, 1893, originally published 1893), 579 page(s)
Description
A collection of recipes and hints for the housewife.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Aunt Babette, fl. 1880-1889
Date Published / Released
1893
Publisher
Bloch Publishing
Topic / Theme
Cooking, Foods, Food preservation, Canning foods, Social events, Home management, The Gilded Age & Progressive Era (1876–1913), Americans
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BLUE AND GREY COOKERY AUTHENTIC RECIPES FROM THE CIVIL WAR YEARS
written by Hugh Gowan, fl. 1980 and Judy Gowan, fl. 1980, in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (Martinsburg, PA: Daisy Publishing, 1980, originally published 1980), 44 page(s)
Cookbook featuring authentic Civil War recipes.
Sample
written by Hugh Gowan, fl. 1980 and Judy Gowan, fl. 1980, in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (Martinsburg, PA: Daisy Publishing, 1980, originally published 1980), 44 page(s)
Description
Cookbook featuring authentic Civil War recipes.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Hugh Gowan, fl. 1980, Judy Gowan, fl. 1980
Date Published / Released
1980
Publisher
Daisy Publishing
Topic / Theme
Cooking, U.S. Civil War, 1861-1865, Civil War (1860–1865), Americans
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Boning; Cutting; and Cooking Smoked Ham for School Lunch
written by United States. Department of Agriculture. Food and Nutrition Service, in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 2, Recipe) (September 1952) , 8 page(s)
Pamphlet of instructions on boning, cutting, and cooking smoked hams. Produced by the USDA Production and Marketing Administration, Food Distribution Branch.
Sample
written by United States. Department of Agriculture. Food and Nutrition Service, in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 2, Recipe) (September 1952) , 8 page(s)
Description
Pamphlet of instructions on boning, cutting, and cooking smoked hams. Produced by the USDA Production and Marketing Administration, Food Distribution Branch.
Date Written / Recorded
September 1952, 1952
Field of Study
American History
Content Type
Cookbook
Author / Creator
United States. Department of Agriculture. Food and Nutrition Service
Topic / Theme
Meats and poultry, Food preparation, Post-war Era (1945–1960)
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Breakfast, Luncheon, and Tea
written by Marion Harland, 1830-1922, Common Sense in the Household (New York, NY: Charles Scribner's Sons, 1886, originally published 1886), 466 page(s)
Common sense in the household and American cooking.
Sample
written by Marion Harland, 1830-1922, Common Sense in the Household (New York, NY: Charles Scribner's Sons, 1886, originally published 1886), 466 page(s)
Description
Common sense in the household and American cooking.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Marion Harland, 1830-1922
Date Published / Released
1886
Publisher
Charles Scribner's Sons
Topic / Theme
Cooking, The Gilded Age & Progressive Era (1876–1913), Americans
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Collection of Recipes for Protein-Rich Main Meals
in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 1, Recipe) (U. S. Government Printing Office), 18 page(s)
Collection of recipes for protein-rich meals serving 100 people.
Sample
in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 1, Recipe) (U. S. Government Printing Office), 18 page(s)
Description
Collection of recipes for protein-rich meals serving 100 people.
Field of Study
Food Studies Online
Content Type
Recipe
Topic / Theme
Cooking, Meats and poultry
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Color Plates, from Die tuchtige Hausfrau - cuts of meats, vegetables, culinary guide
in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (1913), 43 page(s)
Color Plates, from Die Tuchtige Hausfrau - Cuts of Meat, Vegetables, Culinary Guide
Sample
in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (1913), 43 page(s)
Description
Color Plates, from Die Tuchtige Hausfrau - Cuts of Meat, Vegetables, Culinary Guide
Field of Study
Food Studies Online
Content Type
Book
Date Published / Released
1913
Topic / Theme
Food preparation, Vegetables, Meats and poultry, The Gilded Age & Progressive Era (1876–1913)
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COUNTRY FAVORITES
(1961) (Kansas City, MO: North American Press of Kansas City, 1961, originally published 1961), 80 page(s)
Cookbook compiled by members of the Elm Grove Christian Church Ladies Aid society, Anderson, Indiana.
Sample
(1961) (Kansas City, MO: North American Press of Kansas City, 1961, originally published 1961), 80 page(s)
Description
Cookbook compiled by members of the Elm Grove Christian Church Ladies Aid society, Anderson, Indiana.
Date Written / Recorded
1961
Field of Study
Food Studies Online
Content Type
Cookbook
Date Published / Released
1961
Publisher
North American Press of Kansas City
Topic / Theme
Cooking, The Sixties (1960–1974), Americans
Copyright Message
Copyright owner is unknown. Alexander Street Press is eager to hear from any rights owners who are not properly identified so that appropriate information may be provided in the future. Any information concerning rights to this work can be sent to the editor at the address below.
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The Epicurean
written by Charles Ranhofer, 1836-1899 (New York, NY: Privately Published, 1894), 1192 page(s)
A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of...
Sample
written by Charles Ranhofer, 1836-1899 (New York, NY: Privately Published, 1894), 1192 page(s)
Description
A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Charles Ranhofer, 1836-1899
Date Published / Released
1894
Publisher
Privately Published
Topic / Theme
Cooking
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FAVORITE AMANA RECIPES
(Des Moines, IA: Amana Society General Stores), 63 page(s)
Cookbook with recipes from the Amana Colonies.
Sample
(Des Moines, IA: Amana Society General Stores), 63 page(s)
Description
Cookbook with recipes from the Amana Colonies.
Field of Study
Food Studies Online
Content Type
Cookbook
Publisher
Amana Society General Stores
Topic / Theme
Cooking, Ovens and stoves, Americans
Copyright Message
Copyright owner is unknown. Alexander Street Press is eager to hear from any rights owners who are not properly identified so that appropriate information may be provided in the future. Any information concerning rights to this work can be sent to the editor at the address below.
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Feast: Why Humans Share Food
written by Martin Jones, 1940- (New York, NY: Oxford University Press, 2007, originally published 2007), 379 page(s)
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evid...
Sample
written by Martin Jones, 1940- (New York, NY: Oxford University Press, 2007, originally published 2007), 379 page(s)
Description
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evidence to illuminate how prehistoric humans first came to share food and to trace the ways in which the human meal has shaped our cultura...
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evidence to illuminate how prehistoric humans first came to share food and to trace the ways in which the human meal has shaped our cultural evolution. Jones shows that by studying the activities of our closest animal relative, the chimpanzee, and by unearthing ancient hearths, some more than 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes us on a tour of the most fascinating sites and artifacts that have been discovered, and shows us how archeologists have made many fascinating discoveries. In addition, he traces the rise of such recent phenomena as biscuits, 'going out to eat,' and the Thanksgiving-themed TV dinner. From the earliest evidence of human consumption around half a million years ago to the era of the drive-through diner, this fascinating account unfolds the history of the human meal and its profound impact on human society.
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Field of Study
Anthropology
Content Type
Book
Contributor
Martin Jones, 1940-
Author / Creator
Martin Jones, 1940-
Date Published / Released
2007
Publisher
Oxford University Press
Topic / Theme
Diet and food, Apes, Cooking, Seasons, Humans and human ancestors, Food habits, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2007 by Martin Jones
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