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dc.contributor.authorPetersen, Rocio
dc.date.accessioned2010-10-08T00:19:18Z
dc.date.available2010-10-08T00:19:18Z
dc.date.issued2008-05
dc.identifier.urihttp://hdl.handle.net/1794/10790
dc.descriptionv, 52 p. : ill. (some col.) A THESIS Presented to the Department of Anthropology and the Clark Honors College of the University of Oregon in partial fulfillment of the requirements for degree of Bachelor of Science, May 2008. A print copy of this title is available through the UO Libraries under the call number: SCA Archiv Petersen 2008en_US
dc.description.abstractBefore the United States established its dietary guidelines and before the discovery of the chemistry of nutrition, authors of nineteenth-century cookery books based their opinions of a healthy lifestyle primarily on their own experiences. The most influential American authors of cookery books dealt with cooking for the home according to their understanding of health and nutrition, evident in the advice that they provided and in the nutritional content of their recipes. The cookery books represent shifts in the prescribed American diet before and during the dissemination of professional knowledge about the nutrients in foods. By tracing the changes of selected recurring recipes, I evaluate how meals from the early to late 1800s represent the basic tenets of a healthy lifestyle in terms of food choices at that time.en_US
dc.language.isoen_USen_US
dc.publisherUniversity of Oregonen_US
dc.relation.ispartofseriesUniversity of Oregon theses, Dept. of Anthropology, Honors College, B.S., 2008;
dc.subjectCookbooks -- United States -- History -- 19th century
dc.subjectDiet -- United States -- History -- 19th century
dc.titleNourishing 19th century Americans : the dietary advice in cookery booksen_US
dc.typeThesisen_US


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