The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | 3068102093014 |
Library/Archive | The New York Academy of Medicine |
Title | Cheese, the ideal food |
Date | c.1924-1927 |
Place of Publication | Chicago, Illinois, USA |
Publisher | Kraft Cheese Company |
Document Type | Pamphlet; Printed Cookbook; Commercial Cookbook |
Theme | Food Preparation; Advertising and Marketing; Food and Gender |
Subjects | commodity: cheese dairy produce cooking cooking techniques recipes nutrition diet gender: female housewife children children - nutrition digestion vitamins food substitutes |
Cuisine | North American cuisine |
Countries | United States of America |
Places | Chicago Illinois |
Brand | Kraft |
Additional Information | Additional title: Cheese and ways to serve it. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |