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Field name | Value |
---|---|
Reference | Cookery 1929 Ce |
Library/Archive | University of Michigan |
Title | Cereals and breads: cereals and cereal products, bread, hot breads |
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 | Scranton, Pennsylvania, USA |
Publisher | Woman's Institute of Domestic Arts and Sciences, Inc. |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Food and Gender |
Subjects | domestic science cooking school gender: female housewife baking cooking techniques recipes grain service (serving) nutrition utensils diet |
Cuisine | American cuisine |
Description | Includes index. Includes sections on cereal grains and flours, yeast and leavening, bread-making, and quick breads. |
Countries | United States of America |
Places | Scranton Pennsylvania |
Document linked to |
Buying and preparing foods: cookery equipment, selection and use of equipment, purchase of foods, preparation of foods Cakes and pies: cakes, cake icings and fillings, small cakes, pastries and pies |
Additional Information | Navy morocco-grain cloth; upper cover and spine embossed, blind, and printed in gold; blue and green marbled endpapers; blue edges. Note: Cf. Bitting, K.G. Gastronomic bib., p. 619. |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan library. |
Copyright and Source Archive | Material sourced from The University of Michigan |