Not by Bread Alone: America's Culinary Heritage

The Boston Cooking School
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Founder and first director of the Boston Cooking School (1879-1885) Mary J. Lincoln aimed to bring a standard cooking curriculum into the home. Lincoln’s cookbooks were used and extensively cited by leaders of the home economics movement, which sought to apply scientific principles to improve nutrition and hygiene in the American home.

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Mary J. Lincoln. Boston School Kitchen Text-Book. Lessons in Cooking for the Use of Classes in Public and Industrial Schools. Boston: Roberts Brothers, 1887.
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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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