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 1943 Un |
Library/Archive | University of Michigan |
Title | United Nations recipes for war rationed cooking |
Date | 1943 |
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 |
Publisher | Gibson Bros |
Document Type | Printed Cookbook |
Theme | Food and Gender; Food and War |
Subjects | war rationing Second World War food shortage |
Cuisine | North American cuisine |
Description | Created by American Women's Voluntary Services. Contains sections on breads, entrees, fish and desserts amongst others. Sample recipes include: cheese souffle, cauliflower with shrimp sauce, oysters in cream sauce, devilled crabs, fried chicken-Danish style. Includes a foreword taken from an address by Henry A. Wallace, vice-president of the United States a well as a selection of quotes from number of important international dignitaries. Dedicated to women throughout the UN especially those in invaded countries and in face of food shortages. |
Countries | United States; Austria; Germany; Yugoslavia; Poland; France; Romania |
Names | Wallace, Henry A |
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 |