Not by Bread Alone: America's Culinary Heritage

French Chefs Arrive in America
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From the early 19th century, New Orleans has enjoyed a reputation as one of the best restaurant cities in the country. The French colonial past of the region shaped its food culture, as did the importation of many chefs who sought work in America after the French Revolution. Long before the rest of America discovered the pleasures of French food, New Orleans offered a sophisticated cuisine not found anywhere else in the country.

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La Cuisine Creole. A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine. New York, W. H. Coleman [1885].
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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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