Food and Cooking in American History

Food and Cooking in American History

Author: Dana Meachen Rau

Publisher: Gareth Stevens

ISBN: 9780836872064

Category: Juvenile Nonfiction

Page: 25

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Traces the changes in the way Americans have obtained and prepared the food they eat from colonial times to the present, and describes the technological and social developments behind these differences.
Food and Cooking in American History
Language: en
Pages: 25
Authors: Dana Meachen Rau
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2006-08-30 - Publisher: Gareth Stevens

Traces the changes in the way Americans have obtained and prepared the food they eat from colonial times to the present, and describes the technological and social developments behind these differences.
Clothing in American History
Language: en
Pages: 28
Authors: Dana Meachen Rau
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2006-12-15 - Publisher: Gareth Stevens Publishing LLLP

Traces the changes in the way Americans have dressed from colonial times to the present, and describes the technological and social developments behind these differences.
Food and Drink in American History: A
Language: en
Pages: 1715
Authors: Andrew F. Smith
Categories: Cooking
Type: BOOK - Published: 2013-10-28 - Publisher: ABC-CLIO

This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.
Midwestern Recipes
Language: en
Pages: 64
Authors: Mary Boone
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2011-09-15 - Publisher: Mitchell Lane Publishers, Inc.

Horseshoe sandwiches, city “chicken,” hot dishes, Dutch babies, and of course Chicago deep-dish pizza—these regional treasures and more showcase the history and bounty of the Midwest. America’s Dairyland provides the country not only with milk and cheese; it also produces honey, corn, and over 14 billion eggs each year. These
History of American Cooking
Language: en
Pages: 226
Authors: Merril D. Smith
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: ABC-CLIO

Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.