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Food and cooking in Victorian England : a history / Andrea Broomfield.

By: Material type: TextTextSeries: Victorian life and timesPublisher: Westport, Conn. : Praeger Publishers, [2007]Copyright date: ©2007Description: xvii, 201 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0275987086
  • 9780275987084
Subject(s): DDC classification:
  • 641.50942 22
LOC classification:
  • TX717 .B754 2007
Contents:
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.
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Holdings
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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