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Field name | Value |
---|---|
Reference | Cookery 1934 Co |
Library/Archive | University of Michigan |
Title | The Concord cook book |
Date | 1934 |
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 | Massachusetts, USA |
Publisher | Trinity Church, Concord, Massachusetts |
Document Type | Printed Cookbook |
Theme | Food Rituals, Feasting and Religion |
Subjects | beverages seafood baking canning and preserving alcoholic beverages vegetables fruit |
Cuisine | Finnish cuisine; Danish cuisine; English cuisine; East Indian cuisine; Italian cuisine; Turkish cuisine; Swedish cuisine; Mexican cuisine |
Description | Includes recipes for Finnish, Danish, English, East Indian, Italian, Turkish, Swedish, and Mexican dishes. Some recipes include wine or liquor as an ingredient. Sample recipes include: elderblossom wine, Finnish coffee bread and baked ham. |
Countries | Finland; Denmark; United Kingdom; Italy; East India; Sweden; Mexico |
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 |