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Field name | Value |
---|---|
Reference | TX925 .G62 1914 |
Library/Archive | Michigan State University |
Title | The American waiter: instructions in American and European plan service, banquet and private party work |
Author/Creator | Goins, John B. |
Date | 1914 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | Chicago, Illinois, USA |
Publisher | The Hotel Monthly Press |
Document Type | Printed Book; Printed Cookbook |
Theme | Food Preparation; Gastronomy; Restaurant Culture and the Professional Chef |
Subjects | etiquette restaurant dinners and dining table setting and decoration service (serving) cooking techniques recipes commodity: eggs coffee tea beverages fruit sample menu desserts condiments hotel |
Cuisine | American cuisine |
Description | How to be a good waiter. Includes several menus, diagrams of how tables should be laid, and advice on how food should be served. |
Countries | United States of America |
Places | Chicago Illinois |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |