Cooking by the Book: From Flour Scoops to Water Pitchers

Authors

• N. Sue Hanson

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