Document Type
Conference Proceeding
Publication Date
1-1-2002
Abstract
N. Sue Hanson introduces an exhibit that “illustrates how the activities related to cookery have evolved over time”, specifically focusing on the Western Reserve area during the 19th and early 20th centuries. Abstract; originally published in Western Reserve Studies Symposium (17th:2002 : Cleveland, Ohio)
Keywords
Cooking, American--History, Cookbooks--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
Hanson, N. Sue, "Cooking by the Book: From Flour Scoops to Water Pitchers" (2002). Western Reserve Studies Symposium. 46.
https://commons.case.edu/wrs-symposium/46
