Full Description
Food was incredibly diverse in post-Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources—from period cookbooks to advice manuals to dietary studies—reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins.
Contents
Contents Acknowledgments A Matter of Class: Food in the United States, 1870-1900, by Katherine Leonard Turner Seeing the Gilded Age through Its Recipes Mrs. Mary F. Henderson, Practical Cooking and Dinner Giving, 1877 Selected Advice on Table Manners, 1872-1903 Massachusetts Recipe Manuscript, 1870s and 1880s Mrs. Peter A. White, The Kentucky Housewife: A Collection of Recipes for Cooking, 1885 Christine Terhune Herrick, What to Eat, How to Serve It, 1891 Dietary Studies from Alabama, New York, Chicago, Virginia, and New Mexico, 1895-1897 Gilded Age Banquet Menus, 1880-1899 Fannie Merritt Farmer, The Boston Cooking-School Cook Book, 1896 Notes Glossary of Nineteenth-Century Cooking Terms Index
