Author: Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 264
Book Description
Washington Women's Cook Book
Author: Women's Votes, Women's Voices
Author: Shanna StevensonPublisher:
ISBN:
Category : History
Languages : en
Pages : 142
Book Description
In 1910, suffragettes finally persuaded Washington men to ratify a state constitutional amendment permanently granting voting rights for women, only the fifth state to do so. Their success revitalized the national movement, inspiring activists struggling toward passage of the Nineteenth Amendment to the United States Constitution. With full color illustrations throughout, Women's Votes, Women's Voices provides a comprehensive summary of the Washington women's suffrage movement and presents vignettes on many of the state's most active leaders, such as May Arkwright Hutton and Emma Smith DeVoe.
Martha Washington's Booke of Cookery
Author: Armand EisenPublisher: Andrews McMeel Pub
ISBN: 9780836230215
Category : Cooking
Languages : en
Pages : 79
Book Description
The Suffrage Cook Book
Author: L. O. KleberPublisher:
ISBN: 1406876593
Category : Cooking
Languages : en
Pages : 120
Book Description
First published by The Equal Franchise Federation of Western Pennsylvania in 1915.
The American Woman's Cook Book
Author: Delineator Home Institute DelineatorPublisher: Legare Street Press
ISBN: 9781022889170
Category :
Languages : en
Pages : 0
Book Description
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
All Stirred Up
Author: Laura KuminPublisher: Simon and Schuster
ISBN: 1643134531
Category : History
Languages : en
Pages : 328
Book Description
In honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suf frage movement. We all likely conjure up a similar image of the women’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.
Women in the Kitchen
Author: Anne WillanPublisher: Simon and Schuster
ISBN: 1501173324
Category : Cooking
Languages : en
Pages : 320
Book Description
"Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon
What She Ate
Author: Laura ShapiroPublisher: Penguin
ISBN: 0698178947
Category : Cooking
Languages : en
Pages : 322
Book Description
A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
Kitchen Remix
Author: Charlotte DruckmanPublisher: Clarkson Potter
ISBN: 0553459694
Category : Cooking
Languages : en
Pages : 225
Book Description
Make the most of your pantry and fridge with this fun and easy-to-use cookbook that turns groups of three ingredients into three distinct courses. Whether you’re buying food for the week or just a food lover who wants to explore new tastes, Kitchen Remix is the flexible handbook you’ll constantly have open thanks to its 75 recipes that reimagine dinner. Charlotte Druckman, an accomplished food writer and journalist, shows you how to combine—and re-combine—three base ingredients into a variety of distinct meals: goat cheese, strawberries, and balsamic vinegar turn into Goat Cheese Salad, Strawberry-Chevre Parfaits, and Strawberry Shortcakes. Squid, cornmeal, and peppers are the key players in Hoecake, Cornmeal-Crusted Calamari, and Saucy Peppers, Polenta & Boiled Squid. Meanwhile, Curry-Roasted Carrots, Carrot Upside-Down Cake, and Thai-ish Carrot Salad are all within easy reach when you begin with carrots, cashews, and coconut. With trendy recipes and exciting twists, this book makes cooking simple and fun with easy-to-follow recipes and a manageable pantry section for home cooks of all skill levels. Along the way you’ll also learn techniques such as braising, poaching, and oven-frying. It’s a flavor guide for the food curious that will grow with you in the kitchen.
The Food Section
Author: Kimberly Wilmot VossPublisher: Rowman & Littlefield
ISBN: 1442227214
Category : Cooking
Languages : en
Pages : 253
Book Description
Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, “The Food Establishment,” and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country’s culinary history. The book concludes with a look at how the women’s pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.