Food and cooking in Victorian England : a history / Andrea Broomfield.
Material type: TextSeries: Victorian life and timesPublisher: Westport, Conn. : Praeger Publishers, [2007]Copyright date: ©2007Description: xvii, 201 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 0275987086
- 9780275987084
- 641.50942 22
- TX717 .B754 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.50942 BRO (Browse shelf(Opens below)) | 1 | Available | A401258B |
Includes bibliographical references (pages 187-192) and index.
Important dates in English Victorian culinary history -- The industrial roots of Victorian cooking -- Much depends on toast: making and serving breakfast in the Victorian middle-class home -- Luncheon or dinner? : the Victorian midday meal -- "An invention of comparatively recent date" : afternoon tea -- "The chief meal of the day" : the Victorian working-class tea -- The effects of industrial and technological innovation on dinner a la Francaise, 1830-1870 -- The multiple meanings and purposes of dinner a la Russe, 1880-1900 -- The holidays, celebrations, and other festivities -- Victorian recipes.
Machine converted from AACR2 source record.
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