Not by Bread Alone: America's Culinary Heritage

Ellen Richards
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Ellen Richards, an instructor in sanitary education at MIT and the most prominent female American chemist of the 19th century, used the scientific approach to teach her students and the public about domestic topics. In her 1882 book The Chemistry of Cooking and Cleaning, Richards used her experience operating a Woman’s Laboratory at MIT to advise housewives on the most efficient way to accomplish everyday household chores.

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Ellen H Richards. The Chemistry of Cooking and Cleaning: a Manual for Housekeepers. Boston: Estes & Lauriat, [c1881]
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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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