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 189- Gi |
Library/Archive | University of Michigan |
Title | The temperance cook book |
Date | 1890 |
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 | Washington, USA |
Document Type | Printed Book |
Theme | Alcohol Production and Consumption |
Subjects | alcoholic beverages prohibition temperance |
Description | From authors of the White House Cookbook. Notes that its key features are the elimination of alcohol from cooking to show that liquors are not necessary for cooking. Chapters traditionally included on key dishes and meat items e.g. soups, meats, fish, sandwiches, eggs, ice creams, etc. Also includes some points on etiquette and manners. |
Countries | United States |
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 |