000 02209cam a22003133u 4500
001 29982
003 UtSlPG
005 20260610133701.0
006 m
007 cr n
008 260607r2009||||utu|||||o|||||||||||||| d
010 _a08024213
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aOwen, Catherine,
_d-1889
245 1 0 _aCulture and Cooking; Or, Art in the Kitchen
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2009
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2009-09-14
508 _aProduced by Turgut Dincer and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520 _a"Culture and Cooking; Or, Art in the Kitchen" by Catherine Owen is a culinary guide written in the late 19th century. The work seeks to bridge the gap between traditional cookbooks and the culinary aspirations of its readers, emphasizing the art of cooking as accessible to all, regardless of social class. Owen intends to provide not just recipes but also an understanding of cooking principles that elevate the quality of home-cooked meals, illustrating that fine dining is not solely the domain of the wealthy. The opening of the book presents the author's perspective on the significance of cooking in daily life, arguing against the societal notion that cooking is beneath refined individuals. Owen acknowledges the challenges many face with failed recipes and aims to demystify the process of cooking, connecting it back to enjoyment and creativity rather than tedious drudgery. At this stage, she introduces her approach, promising to share a handful of recipes deemed superior or lesser-known, all while championing the idea that cooking is an art form worthy of intellectual pursuit. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aCooking, American
856 4 0 _uhttps://www.gutenberg.org/ebooks/29982
999 _c70830
_d70830