![]() ![]() Edinburgh: Edinburgh University Press, 1991. “Nineteenth- and Twentieth-Century Trends in Food Preserving: Frugality, Nutrition or Luxury.” In ‘Waste Not, Want Not’: Food Preservation from Early Times to the Present Day, edited by C. The Recipe Reader: Narratives – Contexts – Traditions. “Cookbooks as Primary Sources for Writing History.” Food, Culture, and Society 12, no. Yardley, PA: Westholme Publishing, 2012.ĭriver, Elizabeth. Goodfellow: The Story of America’s First Cooking School. New York: The Penguin Group, 1999, 2002.ĭiamond, Becky. ![]() The Penguin Companion to American Food and Drink. Berkeley, CA: The University of California Press, 2000.ĭavidson, Alan. New York: Basic Books, 2013.ĭalby, Andrew. Three Squares: The Invention of the American Meal. Little Rock, AR: August House, 1989.Ĭarroll, Abigail. American Foodways: What, When, Why, and How We Eat in America. ![]() Syracuse: Syracuse University Press, 2000.Ĭamp, Charles. From Fireplace to Cookstove: Technology and the Domestic Ideal in America. ![]() Washington, D.C., 1824 repr., Columbia: S.C.: University of South Carolina Press, 1984. The Virginia Housewife, or Methodical Cook. A digital version of this edition is available from Michigan State University’s online collection, Feeding America, a digital archive of 76 cookbooks from MSU’s collections along with searchable full-text transcriptions. The Virginia House-wife: Or, Methodical Cook. ![]()
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