6/10/2023 0 Comments Cultures northland walkthroughYou need primary resources.Ĭookbooks Period cookbooks are the best sources for authentic recipes, menu suggestions, table This is the fun part! It's also time-consuming and labor-intensive. Unfortunately, most public libraries do not own old cookbooks. Period cookbooks can be identified with the Library of Congress catalog and state or city library catalogs. Magazines Reader's Guide to Periodical Literature, Wilson Help you identify nearby libraries with historic culinary collections or try to borrow them. Ladies Home Journal, Family Circle, Good Housekeeping, American "menus" "meals" and "dining" to locate articles printed in popular magazines such as the The librarians at your local public library can help you with this. Even better? Find a library that owns these magazines for Home, Better Homes and Gardens, and Southern Living. Browse them for recipes, food ads, table decorations, and party tips. What people ate depended primarily upon who they were (ethnic If you need menusįrom a specific place and time (1900 Atlantic City? 1945 Nashville?) or menus for specific type of restaurant (Railroadĭining car? Harvey House? Drive-in movie?) we can help you find dedicated books, museums andġ900s: Victorian traditions startled by American technologyĭuring the early decades of the 20th century, Americans foods reflected the great diversity of Library's digital menu collections to identify what was served in all types of restaurants during Local newspapers Did your local newspaper run a food column that decade? If so? Perfect. ![]() Manufacturers flooded our markets with new "covenience" foods, such as Jell-O.įactors affecting Americans cuisine 1900-1910 Heritage, religious traditions), where they lived (regional food preferences: New Orleans Creole, New England founding father?)Īnd how much money they had (wealthy railroad tycoon? immigrant street peddler?). Waves of immigrants introduced new foods and flavors. Many opened restaurants and imported foods. The first Italian-styleĪdvances in transportation, food preservation, and home storage began to equalize local foodĪvailability and lessen dependence upon seasonal variations. Electric appliances (refrigerators, stoves) were introduced but not Electricity was introduced to homesīeginning with urban areas. The Home Economics movement of the late 19th century continued full-force in the 20th.Ĭollege women studied the science of cookery and applied their knowledge to improving the Generally found in homes until the 1930s. Some of these women became social workers whoĪdvocated for the poor. They established soup kitchens and classes for new immigrants and low-income homemakers. Workers/nutrition experts taught their students practical skills regarding cooking safety, Many visited tenement homes and worked one-on-one with families. ![]() Corporate giants such as the National BiscuitĬompany (Nabisco), Campbells, Swift, General Mills, Quaker Oats, Kraft, Jell-O, and Hershey's New products flooded the American markets. Good Housekeeping Woman's Home Cookbook/Curtisĭaily menus are served by month or season, reflecting historic pre-mass refrigeration techonolgy practices.Enterprising Cook/Enterprise Manufacturing Co.Provided products, "invented" recipes and created a steady demand for a wider variety of foods. The shift from taking the main meal at midday to evening. ![]() Dinner replaces supper.īreakfast Melons, sago, vegetable hash, broiled veal cutlets, fried tomatoes, coffee.
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