| Record ID | marc_columbia/Columbia-extract-20221130-013.mrc:143538317:3125 |
| Source | marc_columbia |
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LEADER: 03125pam a2200397 a 4500
001 6170658
005 20221122002539.0
008 070104s2007 ctua b 001 0 eng
010 $a 2007000069
015 $aGBA709752$2bnb
020 $a9780275987084 (alk. paper)
020 $a0275987086 (alk. paper)
035 $a(OCoLC)OCM77573518
035 $a(NNC)6170658
035 $a6170658
040 $aDLC$cDLC$dBAKER$dUKM$dBTCTA$dC#P$dOrLoB-B
043 $ae-uk---
050 00 $aTX717$b.B754 2007
082 00 $a641.5$222
100 1 $aBroomfield, Andrea.$0http://id.loc.gov/authorities/names/n95060867
245 10 $aFood and cooking in Victorian England :$ba history /$cAndrea Broomfield.
260 $aWestport, Conn. :$bPraeger Publishers,$c2007.
300 $axvii, 201 pages :$billustrations ;$c25 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aVictorian life and times,$x1932-944X
504 $aIncludes bibliographical references (p. [187]-192) and index.
505 00 $tChronology : important dates in English Victorian culinary history --$g1.$tThe industrial roots of Victorian cooking --$g2.$tMuch depends on toast : making and serving breakfast in the Victorian middle-class home --$g3.$tLuncheon or dinner? : the Victorian midday meal --$g4.$t"An invention of comparatively recent date" : afternoon tea --$g5.$t"The chief meal of the day" : the Victorian working-class tea --$g6.$tThe effects of industrial and technological innovation on dinner a la Francaise, 1830-1870 --$g7.$tThe multiple meanings and purposes of dinner a la Russe, 1880-1900 --$g8.$tThe holidays, celebrations, and other festivities --$gApp.$tVictorian recipes.
520 1 $a"Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England."--BOOK JACKET.
650 0 $aCooking, English$xHistory.$0http://id.loc.gov/authorities/subjects/sh2009121800
650 0 $aCooking, British$xHistory.
651 0 $aGreat Britain$xHistory$yVictoria, 1837-1901.$0http://id.loc.gov/authorities/subjects/sh85056823
830 0 $aVictorian life and times.$0http://id.loc.gov/authorities/names/no2007018777
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip077/2007000069.html
852 00 $bglx$hTX717$i.B754 2007
852 00 $bbar$hTX717$i.B754 2007