A New System of Domestic Cookery, Formed Upon Principles of Economy PDF Download
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Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 330
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Book Description
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 330
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Book Description
Author: William Augustus Henderson
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 778
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 158
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Book Description
Author: Eliza Acton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 718
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Book Description
Author: Malinda Russell
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 44
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Book Description
Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400
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Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: Nigella Lawson
Publisher:
ISBN: 9780701189143
Category : Cooking
Languages : en
Pages : 0
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Book Description
In 'How To Be A Domestic Goddess', Nigella Lawson shows that that there can be more pleasure in turning out a tray of muffins or baking a spongecake than in almost any other kind of cooking - and that it's not that difficult to do.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 702
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 444
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Book Description
Author: Rebecca Sharpless
Publisher: Univ of North Carolina Press
ISBN: 0807899496
Category : Social Science
Languages : en
Pages : 304
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Book Description
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.
