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- DescriptionCookbooks offer a unique and valuable way to examine American life. Their lessons, however, are t always obvious. Direct references to the American Civil War were rare in cookbooks, even in those published right in the middle of it. In part, this is a reminder that lives went on and that dinner still appeared on most tables most nights, matter how much the world was changing outside. But people accustomed to thinking of cookbooks as a source for recipes, and t much else, can be surprised by how much information they can reveal about the daily lives and ways of thinking of the people who wrote and used them. In this fascinating historical compilation, excerpts from five Civil War-era cookbooks present a compelling portrait of cooking and eating in the urban rth of the 1860s United States.
- Author BiographyHelen Zoe Veit is Assistant Professor of History at Michigan State University, USA. She specialises in American history in the nineteenth and twentieth centuries, focusing on the history of food and nutrition. She is the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century.
- PublisherMichigan State University Press
- Date of Publication30/04/2014
- SubjectNational & Regional Cuisine
- Series TitleAmerican Food in History
- Place of PublicationEast Lansing, MI
- Country of PublicationUnited States
- ImprintMichigan State University Press
- Out-of-print date16/04/2015
- Content Noteblack & white illustrations
- Weight644 g
- Width203 mm
- Height203 mm
- Spine18 mm
- Edited byHelen Zoe Veit
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