Document Type
Conference Proceeding
Publication Date
1-1-2002
Abstract
In an exploration of Ohio’s culinary history, Alan Rocke argues for the centrality “of Ohio history for understanding the development of the culinary history of the United States in the nineteenth century”. Conference paper; originally published in Western Reserve Studies Symposium (17th: 2002 : Cleveland, Ohio).
Keywords
Cooking, American--History, Cooking--Ohio
Publication Title
Western Reserve Studies Symposium
Volume
17
Rights
© Author(s). Kelvin Smith Library, Case Western Reserve University, Cleveland, Ohio, provides this content for non-commercial, personal, or research use only. All other use, including but not limited to commercial or scholarly reproductions, redistribution, publication or transmission, whether by electronic means or otherwise, without prior written permission of the copyright holder is strictly prohibited.
Recommended Citation
Rocke, Alan J., "Buckeyes, Corncrackers, and Suckers: Culinary Episodes in Ohio History" (2002). Western Reserve Studies Symposium. 13.
https://commons.case.edu/wrs-symposium/13
