Favorite Dishes – A Columbian Autograph Souvenir Cookery Book
A Columbian Autograph Souvenir Cookery Book
Series: The Food Series; 21;
- Publisher's listprice GBP 34.00
-
16 243 Ft (15 470 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 1 624 Ft off)
- Discounted price 14 619 Ft (13 923 Ft + 5% VAT)
Discounted price for customers subscribed to our weekly newsletter.
Subcribe now and take benefit of a favourable price.
Subscribe
Subcribe now and take benefit of a favourable price.
Subscribe
16 243 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher MO – University of Illinois Press
- Date of Publication 12 December 2000
- Number of Volumes Paperback
- ISBN 9780252069376
- Binding Paperback
- No. of pages270 pages
- Size 216x152x20 mm
- Weight 426 g
- Language English 0
Categories
Long description:
"
Favorite Dishes is a celebrity cookbook of autographed recipes, accented by portraits of the distinguished contributors, that was compiled on the occasion of the 1893 World's Columbian Exposition in Chicago. It is a handsome sourcebook on nineteenth-century cookery as well as a testament to the desire of well-educated, well-placed women to use their position for social good. It is also a prime example of the genre of charitable cookbooks that began after the Civil War and extends to today's Junior League community cookbooks.
The world's fair in Chicago was the first event of its kind that offered women a conspicuous and responsible role. A Woman's Building was designed by a woman architect, decorated with the statues and paintings of prominent women artists, and overseen by a Board of Lady Managers, comprised of 115 wives and daughters of prominent political and business leaders from every state and territory.
Carrie Shuman approached the president of this unprecedented body, Bertha HonorÉ Palmer, with the idea of producing a charitable cookbook, endorsed and autographed by the Lady Managers, of their prize recipes. The books would be offered to women of limited means--women who dreamed ""longingly and hopelessly of the Exposition""--who could sell them to raise money to cover the expense of a visit to the fair.
This reissue of Favorite Dishes is set off by a pair of new introductions. Reid Badger discusses the phenomenon of world's fairs and the particular success and significance of the 1893 Exposition in Chicago. Bruce Kraig examines the culinary significance of the book and sets it in the context of the era's food standardization, changing cooking technology, recipe book conventions, and social practices.
"
More
The world's fair in Chicago was the first event of its kind that offered women a conspicuous and responsible role. A Woman's Building was designed by a woman architect, decorated with the statues and paintings of prominent women artists, and overseen by a Board of Lady Managers, comprised of 115 wives and daughters of prominent political and business leaders from every state and territory.
Carrie Shuman approached the president of this unprecedented body, Bertha HonorÉ Palmer, with the idea of producing a charitable cookbook, endorsed and autographed by the Lady Managers, of their prize recipes. The books would be offered to women of limited means--women who dreamed ""longingly and hopelessly of the Exposition""--who could sell them to raise money to cover the expense of a visit to the fair.
This reissue of Favorite Dishes is set off by a pair of new introductions. Reid Badger discusses the phenomenon of world's fairs and the particular success and significance of the 1893 Exposition in Chicago. Bruce Kraig examines the culinary significance of the book and sets it in the context of the era's food standardization, changing cooking technology, recipe book conventions, and social practices.
