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Field name | Value |
---|---|
Reference | Cookery 1929 Ch |
Library/Archive | University of Michigan |
Title | Choice recipes |
Author/Creator | Bondy, Hortense |
Date | 1929 |
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 | Duluth, Minnesota, USA |
Document Type | Printed Cookbook; Charity Cookbook |
Theme | Food Rituals, Feasting and Religion |
Subjects | baking vegetables canning and preserving |
Cuisine | German cuisine; Hungarian cuisine; Dutch cuisine; Swedish cuisine; French cuisine; North American cuisine; Jewish cuisine |
Description | Recipes for French, German, Hungarian, Swedish, Dutch, and Jewish dishes. Sample recipes include: halibut ring, sour cream kipfel and cranberry conserve. Includes household hints. |
Countries | Germany; France; Hungary; Netherlands; Sweden; United States |
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 | © Temple Israel. Material sourced from the University of Michigan. |