Not by Bread Alone: America's Culinary Heritage

American Regional Cuisines
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American regional cuisines began to emerge by the mid-19th century. Written for the benefit of Western housewives, this book of recipes shows how ingredients and cooking methods were adapted as settlers migrated west. It includes recipes for "California Soup," "Corn-meal Batter Cakes," and "Veal—Western Fashion."

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Maria Collins. The Great Western Cook Book, or, Table Receipts, Adapted to Western Housewifery. New York, A.S. Barnes & Company, 1857.
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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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