Author:
Publisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 872

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 116

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 700

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 760

Get Book Here

Book Description
Previous editions titled: Genealogical books in print

Author:
Publisher:
ISBN:
Category : New England
Languages : en
Pages : 388

Get Book Here

Book Description
Beginning in 1924, Proceedings are incorporated into the Apr. no.

Author:
Publisher:
ISBN:
Category : Minnesota
Languages : en
Pages : 658

Get Book Here

Book Description

Author: Western New York Genealogical Society
Publisher:
ISBN:
Category : New York (State)
Languages : en
Pages : 706

Get Book Here

Book Description

Author: University of Wisconsin--Madison. Libraries
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 358

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Genealogy
Languages : en
Pages : 728

Get Book Here

Book Description

Author: Lauren F. Klein
Publisher: U of Minnesota Press
ISBN: 1452963959
Category : Cooking
Languages : en
Pages : 215

Get Book Here

Book Description
A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive. Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson’s emancipation agreement with his enslaved chef to Malinda Russell’s Domestic Cookbook, the first African American–authored culinary text. The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.