Browse the Collection by Interest:
Ethnic Influences
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- African, African American
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- Jewish
- Middle Eastern
- Native American
- Pennsylvania Dutch, Quaker
- Scandinavian
- Other, general, continental, international
There are 42 books in this category
Ethnic recipes and cookbooks appeared in America prior to the Civil War, with British, German and French works predominating. Thereafter, the waves of new immigrants contributed their culinary heritage. The Native American contributions are often unrecorded in the culinary literature, but they are there - always. See Cushing's Zuni Breadstuff for one example of a scholarly dissertation on this subject. African-American influences are also strong, from the earliest days. These are represented both by books written by Blacks (e.g. Mrs. Fisher) and by those written by Southern Whites (e.g. McCulloch-Williams). In addition, Northern authors of more general cookbooks often included African American recipes (e.g. some of the works of Miss Leslie.)
References to Jewish contributions appear even prior to the publication of the first Jewish cookbook in America, which appeared in 1871. "Aunt Babette", Mrs. Kander, the Portland, Oregon Neighborhood Cook Book, and the Greenbaum books all represent the diverse Jewish populations in America - and an international outlook as well.
The contributions of the British, German and French continued throughout the period covered by this project. The Sanderson and Parkinson books are essentially from British sources; the Davidis remains a German and a German-American classic; and the Blot, Tanty, Hearn and Eustis books clearly display the French influence. French influence can also be found in the professional books such as the Ranhofer and the Hirtzler.
Pennsylvania-Dutch (German) and Quaker cooking are represented by works by Lea and Thomas. The very important Hispanic contributions to the American melting pot are underrepresented in the printed culinary archive. We do, however, include several good examples; chapters can be found in the Los Angeles Times Cook Book and Mrs. Rorer's Cook Book. Many other ethnic contributions are to be found in the MSU collections. To represent them, we have included: Gentile's The Italian Cook Book; Fullstandigaste Svensk-Amerikansk Kokbok (Swedish); Keoleian's The Oriental Cook Book (Middle Eastern); and Bosse's Chinese-Japanese Cook Book.
Additional ethnic recipes and foodways, including the cultures discussed above - and a host of others - are to be found in the books by Keen and Wood.
Available titles for this interest:
- Good Things to Eat
By: Rufus Estes
- Hotel Keepers, Head Waiters, and Housekeepers'
Guide
By: Tunis Campbell
- The House Servant's Directory, Or A Monitor
For Private Families: Comprising Hints On The Arrangement And Performance
Of Servants' Work… And Upwards Of 100 Various And Useful Receipts,
Chiefly Compiled For The Use Of House Servants…
By: Robert Roberts
- What Mrs. Fisher Knows About Old Southern
Cooking, soups, pickles, preserves, ect. …
By: Abby Fisher
- Chinese-Japanese Cook Book
By: Sara Bosse and Onoto Watanna
- Foods of the Foreign-Born in Relation
to Health
By: Bertha M. Wood
- Mrs. Rorer's New Cook Book; a Manual of
Housekeeping
By: Sarah Tyson Rorer
- Cooking in Old Creole Days
By: Celestine Eustis
- La Cuisine Creole, A Collection of Culinary
Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New
Orleans Famous for its Cuisine
By: Lafcadio Hearn
- Mrs. Rorer's New Cook Book; a Manual of
Housekeeping
By: Sarah Tyson Rorer
- The Complete Confectioner, Pastry-Cook
And Baker
By: Eleanor Parkinson
- The Frugal Housewife: Or, Complete Woman
Cook; Wherein the Art of Dressing All Sorts of Viands is Explained in Upwards
of Five Hundred Approved Receipts...
By: Susannah Carter
- A New System Of Domestic Cookery, Formed
Upon Principles Of Economy, And Adapted To The Use Of Private Families
By: Maria Eliza Ketelby Rundell
- Cooking in Old Creole Days
By: Celestine Eustis
- La Cuisine Creole, A Collection of Culinary
Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New
Orleans Famous for its Cuisine
By: Lafcadio Hearn
- La Cuisine Francaise. French Cooking for
Every home. Adapted to American Requirements.
By: Francois Tanty
- The Epicurean. A Complete Treatise of
Analytical and Practical Studies on the Culinary Art, Including Table and
Wine Service, How to Prepare and Cook Dishes? etc., and a Selection of Interesting
Bills of Fare of Delmonico's from 1862 to 1894
By: Charles Ranhofer
- Hand-book Of Practical Cookery, For Ladies
And Professional Cooks. Containing The Whole Science And Art Of Preparing
Human Food
By: Pierre Blot
- Henriette Davidis' Practical Cook Book,
Comp. For The United States From The Thirty-fifth German Ed. ...
By: Henriette Davidis
- Foods of the Foreign-Born in Relation to
Health
By: Bertha M. Wood
- Mrs. Rorer's New Cook Book; a Manual of
Housekeeping
By: Sarah Tyson Rorer
- The Times Cook Book, No. 2:957 Cooking
and Other Recipes…/By California Women; brought Out by the 1905 Series
of Prize Recipe Contests in the Los Angeles Times.
By: The Los Angeles
- Foods of the Foreign-Born in Relation to
Health
By: Bertha M. Wood
- The Italian Cook Book
By: Maria Gentile
- "Aunt Babette's" Cook Book:
Foreign and Domestic
Receipts for the Household: A Valuable Collection of Receipts and Hints for the Housewife, Many of Which Are Not to be Found Ellsewhere.
By: "Aunt Babette"
- Foods of the Foreign-Born in Relation to
Health
By: Bertha M. Wood
- The International Jewish Cookbook: 1600
Recipes According To The Jewish Dietary Laws With The Rules For Kashering:
The Favorite Recipes Of America, Austria, Germany, Russia, France, Poland,
Roumania, Ect., Ect.
By: Florence Kreisler Greenbaum
- Jennie June's American Cookery Book: Containing
Upwards Of Twelve Hundred Choice And Carefully Tested Receipts; Embracing
All The Popular Dishes, And The Best Results Of Modern Science...Also, A
Chapter For Invalids, For Infants, One On Jewish Cookery...
By: Jane Cunningham Croly
- Miss Corson's Practical American Cookery
And Household Management. By: Juliet Corson
- Mrs. Rorer's New Cook Book; a Manual of
Housekeeping
By: Sarah Tyson Rorer
- The Neighborhood Cook Book Compiled Under
The Auspices Of The Portland Section In 1912, Council of Jewish Women
By: Council of Jewish Women
- The Settlement Cook Book: Containing Many
Recipes Used In Settlement Cooking Classes, The Milwaukee Public School
Cooking Centers And Gathered From Various Other Reliable Sources / Compiled
By Mrs. Simon Kander
By:Mrs. Simon Kander
- Foods of the Foreign-Born in Relation
to Health
By: Bertha M. Wood
- Mrs. Rorer's New Cook Book; a Manual of
Housekeeping
By: Sarah Tyson Rorer
- The Oriental Cook Book; Wholesome, Dainty,
and Economical Dishes of the Orient, Especially Adapted to American Tastes
and Methods of Preparation.
By: Ardashes Hagop Keoleian
- Zuni Breadstuff
By: Frank Hamilton Cushing
- Domestic Cookery, Useful Receipts, and
Hints
to Young Housekeepers
By: Elizabeth E. Lea
- Mary At The Farm And Book Of Recipes Compiled
During Her Visit Among The "Pennsylvania Germans," By Edith M.
Thomas. With Illustrations...
By: Edith M. Thomas
Other, general, continental, international
- Foods of the Foreign-Born in Relation
to Health
By: Bertha M. Wood
- The International Jewish Cookbook: 1600
Recipes According To The Jewish Dietary Laws With The Rules For Kashering:
The Favorite Recipes Of America, Austria, Germany, Russia, France, Poland,
Roumania, Ect., Ect.
By: Florence Kreisler Greenbaum
- With A Saucepan Over The Sea; Quaint And
Delicious
Recipes From The Kitchens Of Foreign Countries, Selected And Comp. By Adelaide Keen
By: Adelaide Keen