Sample Bibliography
Bibliography
Primary Sources
“Delicious Dishes Made from Uncle Sam’s Macaroni.” Advertising Booklet. No date.
[Circa 1910]. Uncle Sam’s Macaroni Company. Tecumseh, Michigan. Sliker
Ephemera Collection. Michigan State University.
Herrick, Christine Terhune. What to Eat, How to Serve It. New York: Harper & Brothers,
1891. Special Collections. Michigan State University.
How to Behave and How to Amuse: A Handy Manual of Etiquette and Parlor Games in
Two Parts. Compiled by G.H. Sandison. New York: The Christian Herald, 1895.
Library of Michigan. Lansing, Michigan.
Nicholson, Meredith. “Wabash Valley Steak.” The Stag Cook Book, Written for Men by
Men. Ed. Carroll Mac Sheridan. New York: George H. Doran Co., 1922. Special
Collections. Michigan State University.
Rodman, Warren A. “Food Fads.” The American Kitchen Magazine. Vol. XIV. No. 6.
Boston: The Home Science Publishing Company, 1901. Google Books.
Stern, Frances and Gertrude Spitz. Food for the Worker: The Food Values and Cost of a
Series of Menus and Recipes for Seven Weeks. Boston: Whitcomb & Barrows,
1917. Google Books.
“Without a Maid: Cooking and Serving Dinner with Only One Pair of Hands,” Excerpted
from the “Ledger Monthly.” The American Kitchen Magazine. Vol. XIV. No. 6.
Boston: The Home Science Publishing Company, 1901. Google Books.
Secondary Sources
Haley, Andrew. Turning the Tables: Restaurants and the Rise of the American Middle
Class, 1880-1920. Chapel Hill: University of North Carolina Press, 2010.
Heggestad, Martin. “Food and Nutrition.” HEARTH Archive. Cornell University.
http://hearth.library.cornell.edu/h/hearth/food.html
Heldke, Lisa. “‘Let’s Eat Chinese!’: Reflections on Cultural Food Colonialism.”
Gastronomica: The Journal of Food and Culture. Vol. 1. No. 2. (Spring 2001):
pp. 76-79.
Kasson, John F. Rudeness & Civility: Manners In Nineteenth-Century Urban America.
New York: Hill & Wang, 1990.