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A geographic analysis of community cookbooks published throughout Maine to explore the regional variance in the identification of “Maine” food (lobster, potatoes, blueberries, etc.).
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WGS 301_SPR 17.pdf
This course considers the ways in which the production and consumption of food fundamentally shaped concepts of femininity and feminism in American culture. Beginning with Amelia Simmons’s publication of American Cookery in 1796, considered the first…

Belisle War Rationing and Food Conservation Research Paper.pdf
Analysis of 1940s cookbooks to better understand housework and cookery as patriotic service.

Papers of newspaper columnist and gastronomic guru in the Bangor area. Includes columns, cookbooks, recipes, notebooks, menus, and correspondence. Many of the cookbooks and much of the material relates to Maine.
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