Not by Bread Alone: America's Culinary Heritage


Cocktail Culture
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After Prohibition, Americans redeveloped their taste for alcohol. By the 1930s, many Americans had come to view the consumption of wine and liquor as an essential component of the "good life." Writers, film actors, artists, and other visible models of glamorous success reinforced this idea.

With cocktail culture in full swing, numerous guides appeared which showed readers how to equip their home bars and impress their friends with alluring concoctions.

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continue to Food Nutrition & Science

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[top] So Red the Nose or, Breath in the Afternoon. Edited by Sterling North and Carl Kroch. Illustrated by Roy C. Nelson. New York: Farrar & Rinehart, 1935.
[bottom] Patrick Gavin Duffy. The Standard Bartender's Guide. New York : Permabooks, 1948.
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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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