The American Marketplace
Guides to Eastern produce and meat markets trace the growing wealth and
variety of food available to American consumers after the Civil War. This
guide was written by Thomas De Voe, head butcher of New York Citys
historic Jefferson Market, which still exists today.
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Thomas Farrington De Voe. The Market Assistant, Containing
a Brief Description of Every Article of Human Food Sold in the Public
Markets of the Cities of New York, Boston, Philadelphia, and Brooklyn.
New York: Hurd and Houghton, 1867.