The Good Housekeeper, Or the Way to Live Well, and to Be Well While We Live PDF Download
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Author: Sarah Josepha Buell Hale
Publisher: BoD – Books on Demand
ISBN: 3385143608
Category : Fiction
Languages : en
Pages : 150
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Book Description
Reprint of the original, first published in 1839.
Author: Sarah Josepha Buell Hale
Publisher: BoD – Books on Demand
ISBN: 3385143608
Category : Fiction
Languages : en
Pages : 150
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Book Description
Reprint of the original, first published in 1839.
Author: Sarah Josepha Buell Hale
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 150
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Book Description
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520277457
Category : Cooking
Languages : en
Pages : 420
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Anna Vemer Andrzejewski
Publisher: Univ. of Tennessee Press
ISBN: 1572336315
Category : Architecture
Languages : en
Pages : 258
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Book Description
Introduction -- Discipline -- Efficiency -- Hierarchy -- Fellowship -- Conclusion.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Ruth Schwartz Cowan
Publisher: Plunkett Lake Press
ISBN:
Category : History
Languages : en
Pages : 429
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Book Description
Surrounded by mechanical appliances and electronic gadgets, today’s woman devotes as much time to housework as a woman living in the early decades of the 20th century. This book explains why. “This work won the 1984 Dexter Prize of the Society for the History of Technology. It is a history of housework and household technology from the 17th century to the present. Ruth Schwartz Cowan contends that households were not industrialized the way other workplaces were in the 19th century and that women’s work was industrialized incompletely or differently from men’s. Despite technological advances, housework thus remains a full-time task. Critics praised the book’s clarity and insights.” — The New York Times “More Work for Mother is a major contribution to the social history of technology and a book that attempts feats few scholars undertake... it is lucid, engaging, and provocative... On balance, More Work for Mother is a remarkable book. It makes some important aspects of the history of technology accessible to a popular audience; provides a stimulating, scholarly overview of domestic technology for courses in the history of women, labor, or technology; and seems destined to set the next decade’s research agenda for scholarship on housework and household technology.” — Isis “[A] perceptive contribution to the social history of technology.” — The Business History Review “More Work for Mother is an engaging and thought-provoking general history of household technology in America from colonial times to the present... All students of the subject will greatly benefit by the framework [Cowan] has constructed and the stimulating ideas she has put forward.” — Journal of Social History “The strength of Cowan’s work is her consistent ability to demonstrate how tools have shaped human behavior... Cowan’s book is knowledgeable, deft, and stimulating.” — The American Historical Review “Ruth Cowan’s knowledgeable, witty, and concise survey of three hundred years of household work — and her original interpretation of the industrialization of the household — will open the eyes and provoke the thoughts of historians and general readers alike.” — Nancy Cott, Yale University “It is written with eloquence and fluency revealing a subtlety of mind and an eye for the neglected obvious which I much admire.” — Daniel J. Boorstin, The Librarian of Congress “So interesting and so well written that you scarcely realize how much you are learning.” — Jessie Bernard, author, The Female World
Author: Susan Strasser
Publisher: Macmillan
ISBN: 9780805067743
Category : History
Languages : en
Pages : 384
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Book Description
Finally back in print, with a new Preface by the author, this lively, authoritative, and pathbreaking study considers the history of material advances and domestic service, the "women's separate sphere," and the respective influences of advertising, home economics, and women's entry into the workforce. Never Done begins by describing the household chores of nineteenth-century America: cooking at fireplaces and on cast-iron stoves, laundry done with boilers and flatirons, endless water-hauling and fire-tending, and so on. Strasser goes on to explain and explore how industrialization transformed the nature of women's work. Easing some tasks and eliminating others, new commercial processes inexorably altered women's daily lives and relationships—with each other and with those they served.
Author: Robert S. Cox
Publisher: Arcadia Publishing
ISBN: 1625852924
Category : Cooking
Languages : en
Pages : 160
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Book Description
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England’s shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders’ favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 580
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Book Description
Author:
Publisher:
ISBN:
Category : Unitarianism
Languages : en
Pages : 432
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Book Description
