Not by Bread Alone: America's Culinary Heritage

The American Marketplace
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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 City’s 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.
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early cookbooks
american taste
the elegant table
temperance and prohibition
food nutrition and science
corpulency, leanes, and dietary reform
kitchen technology
food processing and manufacture
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