Food in the Civil War Era

Helen Zoe Veit is Associate Professor of History at Michigan State University. She specializes in American history in the nineteenth and twentieth centuries, focusing on the history of food and nutrition. She is the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century.

A key moment in American culinary history is brought to life by readable, authoritative essays and excerpts from contemporary cookbooks. Fascinating.—Rachel Laudan, author of Cuisine and Empire: Cooking in World History

• Contents Acknowledgments Feeding the North, by Kelly J. Sisson Lessens and Adam Arenson Seeing the Civil War Era through Its Cookbooks Mary Hooker Cornelius, The Young Housekeeper’s Friend Mrs. S. G. Knight, Tit-Bits; Or, How to Prepare a Nice Dish at a Moderate Expense P. K. S., What to Do with the Cold Mutton: A Book of Réchauffés, Together with Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate Income Ann Howe, The American Kitchen Directory and Housewife What Shall We Eat? A Manual for Housekeepers, Comprising a Bill of Fare for Breakfast, Dinner, and Tea, for Every Day in the Year Notes Glossary of Nineteenth-Century Cooking Terms Index