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- catalog contributor b3177651.
- catalog created "[1941]".
- catalog date "1941".
- catalog date "[1941]".
- catalog dateCopyrighted "[1941]".
- catalog description "Bibliography at end of each part.".
- catalog description "pt. 1. The Southern Colonies. Food in the Jamestown Colony. Natural resources of the wilderness -- Shortage of food among the Jamestown colonists. The cornfields are planted in Virginia -- Early American farm products. Game, wild fowl, maize, domestic animals, and poultry -- Virginia. Products of the brick oven and iron kettle -- English cookery for the colonists -- The Carolinas. Sweet potatoes, rice, and southern cooking -- Maryland. Hospitality on the plantation -- Georgia. Agricultural development and culinary art -- Louisiana and the Southwest. From Creole cuisine to Mexican chili -- pt. 2. The Middle Colonies. The Dutch in New Netherland. Doughnuts, izer cookies, and pea soup -- The Swedes on the Delaware. Knäckebröd and milk porridge -- English Quakers and Scotch in New Jersey. Boiled pudding and Scotch collops -- The Pennsylvania Dutch. Butter bells and the Philadelphia market -- pt. 3. The New England colonies. Massachusetts. Pompions and mince pie, Boston bean soup, and codfish balls -- Connecticut. Barberry hedges, bayberry candles, and old ovens -- Rhode Island. Clam bakes and shore dinners, "Rhineinjun" bread, and boiled dinners -- Maine. Fish hash, buckwheat cakes, and brewis -- New Hampshire. Baked beans, bannock, squash, pudding, and soda biscuit -- The Early American contribution. The domestic scene in the colonies.".
- catalog extent "vii, 228 p.".
- catalog hasFormat "Foods of our forefathers.".
- catalog isFormatOf "Foods of our forefathers.".
- catalog issued "1941".
- catalog issued "[1941]".
- catalog language "eng".
- catalog publisher "Philadelphia, F.A. Davis Company".
- catalog relation "Foods of our forefathers.".
- catalog spatial "United States.".
- catalog subject "641.5973".
- catalog subject "Cooking, American.".
- catalog subject "Food History.".
- catalog subject "Food United States.".
- catalog subject "Food.".
- catalog subject "GT2860 .T5".
- catalog tableOfContents "pt. 1. The Southern Colonies. Food in the Jamestown Colony. Natural resources of the wilderness -- Shortage of food among the Jamestown colonists. The cornfields are planted in Virginia -- Early American farm products. Game, wild fowl, maize, domestic animals, and poultry -- Virginia. Products of the brick oven and iron kettle -- English cookery for the colonists -- The Carolinas. Sweet potatoes, rice, and southern cooking -- Maryland. Hospitality on the plantation -- Georgia. Agricultural development and culinary art -- Louisiana and the Southwest. From Creole cuisine to Mexican chili -- pt. 2. The Middle Colonies. The Dutch in New Netherland. Doughnuts, izer cookies, and pea soup -- The Swedes on the Delaware. Knäckebröd and milk porridge -- English Quakers and Scotch in New Jersey. Boiled pudding and Scotch collops -- The Pennsylvania Dutch. Butter bells and the Philadelphia market -- pt. 3. The New England colonies. Massachusetts. Pompions and mince pie, Boston bean soup, and codfish balls -- Connecticut. Barberry hedges, bayberry candles, and old ovens -- Rhode Island. Clam bakes and shore dinners, "Rhineinjun" bread, and boiled dinners -- Maine. Fish hash, buckwheat cakes, and brewis -- New Hampshire. Baked beans, bannock, squash, pudding, and soda biscuit -- The Early American contribution. The domestic scene in the colonies.".
- catalog title "Foods of our forefathers, by Gertrude I. Thomas.".
- catalog type "text".