The Chamberlain Sampler of American Cooking PDF Download
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Author: Narcisse Chamberlain
Publisher:
ISBN: 9781258926588
Category :
Languages : en
Pages : 248
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Book Description
This is a new release of the original 1961 edition.
Author: Narcisse Chamberlain
Publisher:
ISBN: 9781258926588
Category :
Languages : en
Pages : 248
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Book Description
This is a new release of the original 1961 edition.
Author: S. Chamberlain
Publisher: Hastings House Pub
ISBN: 9780803810884
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Narcisse Chamberlain
Publisher:
ISBN: 9781104854065
Category :
Languages : en
Pages : 250
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Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Author: Narcissa G. Chamberlain
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 116
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Book Description
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812294033
Category : History
Languages : en
Pages : 305
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Book Description
What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.
Author: Narcissa G. Chamberlain
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 340
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Book Description
Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24
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Book Description
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1052
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Book Description
Includes Part 1, Number 2: Books and Pamphlets, Including Serials and Contributions to Periodicals July - December)
Author: David Kamp
Publisher: Crown
ISBN: 0307575349
Category : Cooking
Languages : en
Pages : 418
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Book Description
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 608
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Book Description
