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Field name | Value |
---|---|
Reference | TX715 .F8 |
Library/Archive | Michigan State University |
Title | The Blue grass cook book |
Author/Creator | Fox, Minerva Carr; Coburn, A. L. |
Date | 1904 |
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 | New York, New York, USA |
Publisher | Fox, Duffield & Company |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | cooking techniques recipes commodity: bread baking commodity: eggs vegetables seafood game animal products commodity: ham curing fruit condiments herbs spices ice cream alcoholic beverages confectionery desserts wine beverages liquors pickling canning and preserving commodity: cheese food - social aspects |
Cuisine | American cuisine; Kentucky cuisine |
Description | Compiled by Minnie C. Fox "The Turbaned Mistress of a Kentucky kitchen". Introduction talks about how the social system of the South rested on the slave. |
Countries | United States of America |
Places | New York N.Y.; Kentucky; Virginia |
Additional Information | Additional Author Fox, John, Jr., 1862-1919. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |