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Field name | Value |
---|---|
Reference | TX809.M2 M83 1917 |
Library/Archive | Michigan State University |
Title | American Indian Corn (maize): a cheap, wholesome, and nutritious food. 150 ways to prepare and cook it |
Author/Creator | Murphy, Charles J. |
Date | 1917 |
Collection | International Native American |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | New York, USA; London, UK |
Publisher | G. P. Putnam's sons |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity; Food and War |
Subjects | cooking techniques recipes grain commodity: bread baking desserts price economics nutrition First World War |
Cuisine | North American cuisine; Native American cuisine |
Description | Foreword and introduction. Book sets out to dissipate and remove the ignorance and prejudice against Indian corn. |
Countries | United States of America; United Kingdom |
Places | New York N.Y.; London |
Additional Information | Revised edition with additions of many new recipes and a foreword by Jeannette Young Norton. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |