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Field name | Value |
---|---|
Reference | Cookery 1910 Zi |
Library/Archive | University of Michigan |
Title | The White House cookbook: a comprehensive cyclopaedia of information for the home containing; cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc. |
Author/Creator | Zieman, Hugo; Gillette, Fanny Lemira |
Date | 1910 |
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 | New York, USA |
Publisher | Saalfield Publishing Company |
Document Type | Printed Cookbook |
Theme | Restaurant Culture and the Professional Chef; Education and Cooking Schools; Health and Nutrition |
Subjects | baking cooking for the sick diet therapy government and politics gender: female |
Cuisine | North American cuisine |
Description | Authored by the White House chef, sample recipes include: squirrel recipes, broiled salt salmon, scalloped chicken and honey wine. The item also contains information concerning dinners given at the White House and numerous photographic and hand drawn illustrations. |
Countries | United States |
Names | Ziemann, Hugh |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |