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 | Cookery 1929 Fi |
Library/Archive | University of Michigan |
Title | Lonestar cookbook and meat special: from the slaughter pen to the dining room table |
Author/Creator | Fillmore, A |
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 | Nashville, Tennessee, USA |
Publisher | National Baptist Publishing Board |
Document Type | Printed Cookbook |
Theme | Food, Race and Ethnicity; Food Preparation |
Subjects | African American carving game seafood dinners and dining culinary culture |
Cuisine | Southern American cuisine |
Description | Other Titles: Lone star cookbook and meat special. Note: "Chef Fillmore. I was born in Cuero, Texas, March 13, 1888, was reared in Victoria, Texas. I am trying to make cooking a larger success for the young colored man". |
Countries | United States of America |
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 |