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Field name | Value |
---|---|
Reference | Cookery 1846 Mo |
Library/Archive | University of Michigan |
Title | The Jewish manual, or, Practical information in Jewish and modern cookery: with a collection of valuable recipes & hints relating to the toilette |
Date | 1846 |
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 | London, UK |
Publisher | T & W Boone |
Document Type | Printed Cookbook |
Theme | Food Rituals, Feasting and Religion |
Subjects | Jewish dietary laws baking vegetables seafood |
Cuisine | Jewish cuisine; North American cuisine |
Description | First Jewish cookbook in English, possibly written by Lady Judith Montefiore. Includes information on canning and preserving, cooking recipes for the sick, effect of diet on complexion, clothing and dress, etc. |
Countries | 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 | Material sourced from the University of Michigan |