Not by Bread Alone: America's Culinary Heritage

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After the turn of the 20th century, a growing number of books offered advice on how to entertain and impress guests.

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continue to Temperance & Prohibition

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Winnifred Shaw Fales and Mary H. Northend. The Party Book. Boston: Little, Brown, and Co., 1920.
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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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