Taste of the nation : the New Deal search for America's food /
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Urbana :
University of Illinois Press,
[2016]
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| Series: | Studies in sensory history.
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| Subjects: | |
| Online Access: | CONNECT CONNECT CONNECT |
