Not by Bread Alone: America's Culinary Heritage

Fannie Farmer
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Influential graduates of the Boston Cooking School—such as Fannie Farmer—went on to spread the school’s teachings in restaurants, classes, and a variety of publications. Their recipes marked a new era of professionalism, detail, and clarity in cookbooks, establishing the format we know today.

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Fannie Merritt Farmer. What to Have for Dinner. New York: Dodge Pub. Co., 1905.horizontal rule

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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