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Field name | Value |
---|---|
Reference | Cookery 1857 So |
Library/Archive | University of Michigan |
Title | Culinary Campaign: Being Historical Reminiscences of the Late War, with, The Plain Art of Cookery for Military and Civil Institutions |
Author/Creator | Soyer, Alexis |
Date | 1857 |
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 | G. Routledge & Co. |
Document Type | Printed Book; Printed Cookbook; Educational Cookbook |
Theme | Education and Cooking Schools; Gastronomy; Health and Nutrition |
Subjects | champagne catering cooking for the sick cooking - military cooking on ships cooking diet in disease dinners and dining war |
Cuisine | British cuisine |
Description | Historical Reminiscences of the late war [Crimean] with the plain art of cookery for military and civil institutions, the army, navy, public, etc . The author states that his principal object is to perpetuate his successful efforts to improve the dieting of the Hospitals of the British army in the East and the soldiers' rations in the camp before Sebastopol. |
Countries | France; Russia |
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 |