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Field name | Value |
---|---|
Reference | Cookery 1945 Gr |
Library/Archive | University of Michigan |
Title | Catering and cooking for field forces |
Date | 1945 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Document Type | Printed Cookbook; Educational Cookbook |
Theme | Taste and Appetite; Food Preparation |
Subjects | war vegetables tea coffee technology Second World War diet in disease cooking - military |
Description | Cooking for field forces by the Allied Land Forces in South East Asia. Notes that this is not to be communicated or published. It contains advice for obtaining ingredients and cooking in the field. In the back is a foldout graph giving quantities for 100 portions of pastry and cakes. Includes line diagrams throughout of cooking equipment. |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |