Bibliography of Culinary History
Bibliography of Culinary History

Author: Barbara Ketcham Wheaton

Publisher: G. K. Hall

Published: 1987

Total Pages: 406

ISBN-13:

DOWNLOAD EBOOK

Abstract: This bibliography describes the research resources available in Eastern Massachusetts concerning culinary history. These materials include workbooks, farming manuals, works on nutrition and domestic management, collections of essays and poetry, diatribes and exhortations. The cut-off date for primary materials is 1920. This bibliography covers the collections of six Boston-Salem area libraries and library networks in addition to 23 various libraries/collections at Harvard and Radcliffe Colleges.

The Perfect Gentleman, Or, Etiquette and Eloquence
The Perfect Gentleman, Or, Etiquette and Eloquence

Author:

Publisher:

Published: 1860

Total Pages: 360

ISBN-13:

DOWNLOAD EBOOK

"...500 toasts and sentiments for everyboy, and their proper mode of introduction. How to use wine at table, with rules for judging the quality of wine, and rules for carving. Etiquette; or, proper behavior in company, with an American code of politeness for every occasion; and etiquette at Washington. Remarkable wit and conversation at table, etc., etc., to which are added, the duties of chairmen of public meetings, and rules for the orderly conduct thereof, together with valuable hints and examples for drawing up preambles and resolutions."--Title page.