Not by Bread Alone: America's Culinary Heritage


Home Economists at Work
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Because many immigrant working class children were not able to finish public school, the message about nutrition tended to reach middle class children. It was in the college setting that these students learned more about proteins, nutrients, and calories. In this 1917 photo, students in a food laboratory in the home economics building at Cornell are preparing 100-calorie portions of food.

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Photograph. Cornell University, New York State College of Home Economics, 1917.
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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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