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Field name | Value |
---|---|
Reference | Cookery 1914 BO |
Library/Archive | University of Michigan |
Title | Chinese-Japanese Cook Book |
Author/Creator | Bosse, Sara; Watanna, Onoto |
Date | 1914 |
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 |
Place of Publication | New York, USA |
Publisher | Rand McNally & Company |
Document Type | Printed Cookbook |
Theme | Global and Ethnic Cuisines |
Subjects | cooking techniques cooking equipment food tradition grocery grocer tea vegetables fusion cuisine |
Cuisine | East Asian cuisine; Chinese cuisine; Japanese cuisine; Chinese American cuisine |
Description | Possibly the first Japanese cook book published in America. Recipes originally appeared in Harper's Bazaar and Ladies Home Journal. Includes sections on rules for Chinese cooking and lists of ingredients. |
Countries | China; Japan |
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 |