Author: Mary Hooker CorneliusPublisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 262
Book Description
The Young Housekeeper's Friend
Author: Mary Hooker CorneliusPublisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 262
Book Description
The Young Housekeeper's Friend
Author: Mrs. CorneliusPublisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 242
Book Description
DigiCat Publishing presents to you this special edition of "The Young Housekeeper's Friend" (Revised and Enlarged) by Mrs. Cornelius. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
The Young Housekeeper's Friend
Author: Mrs. Cornelius (Mary Hooker)Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 268
Book Description
The Young Housekeeper's Friend
Author: Mary H. CorneliusThe Young Housekeeper ́s Friend
Author: Mary Hooker CorneliusPublisher: BoD – Books on Demand
ISBN: 3734041074
Category : Fiction
Languages : en
Pages : 234
Book Description
Reproduction of the original: The Young Housekeeper ́s Friend by Mary Hooker Cornelius
New England Pie
Author: Robert S. CoxPublisher: Arcadia Publishing
ISBN: 1625852924
Category : Cooking
Languages : en
Pages : 160
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.
Food and the Novel in Nineteenth-Century America
Author: Mark McWilliamsPublisher: Rowman Altamira
ISBN: 075912096X
Category : Cooking
Languages : en
Pages : 221
Book Description
Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.
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