In addition to what Martha said, I would have her look at Feeding
America, a website by Michigan State University that has digitized cookbooks
from the late 18th to the early 20th century. Many
cookbooks didn’t only have recipes but also provided advice for cleaning,
convenient kitchen arrangements, entertaining and even managing servants. Here’s
the link. http://digital.lib.msu.edu/projects/cookbooks/index.html
Heidi Campbell-Shoaf, Curator
Historical Society of Frederick County
24 East Church Street
Frederick, Md. 21701
www.hsfcinfo.org
From: Museum discussion
list [mailto:[log in to unmask]] On Behalf Of Natalie Bari
Sent: Thursday, May 08, 2008 10:34 AM
To: [log in to unmask]
Subject: Intern seeking research assistance
Below I am copying a message
from our new intern who is doing a summer term with us. One of her tasks
is a research project. She has been asked to research 1860s-1890s food
storage and preparation. Hay House, an Italian Renaissance Revival
mansion located in Macon, GA, has recently applied for a grant which would
provide funding for the purchase of interpretative materials for our newly restored
larder, scullery, & kitchen.
Please reply directly to our
intern Jamila whose email is listed at the conclusion of her request.
I am an intern at the Hay House,
a house museum in Macon, Georgia, and am searching for information about late
nineteenth and early twentieth century kitchens. I would like to learn about
the servants that would have worked in the kitchen, and how the kitchen might
have been run. If anyone has any ideas or leads to sources, please feel free to
contact me.
Thank you,
Jamila Lewis
Natalie Bari
870.897.6288
[log in to unmask]
"Story of my life. I always get the fuzzy end of the lollipop."
--Marilyn Monroe as Sugar Kane in Some Like It Hot
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