000			02145cam a22003253u 4500
001			51197
003			UtSlPG
005			20260610134158.0
006			m
007			cr n
008			260607r2016||||utu|||||o|||||||||||||| d
010			_a08023674
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aHerrick, Christine Terhune, _d1859-1944
245	1	0	_aWhat to Eat, How to Serve it
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2016
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2016-02-13
508			_aProduced by David Edwards, Christian Boissonnas and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"What to Eat, How to Serve it" by Christine Terhune Herrick is a practical guidebook on culinary and dining etiquette written in the late 19th century. The book focuses on meal planning and serving techniques tailored for various occasions and seasons, emphasizing the importance of a well-prepared home dining experience. It offers detailed insights into creating inviting dining spaces and thoughtfully presenting meals, making it a valuable resource for homemakers of the time. The opening of the book sets the stage by discussing the dining room's significance as a central gathering space for families during meals. Herrick elaborates on the ideal characteristics of a pleasant dining area, contrasting the drawbacks of basement dining rooms with the advantages of upper-floor spaces that are cheerier and healthier. She provides suggestions for improving existing dining rooms, including recommendations for decor, furniture, and lighting. The content appeals to readers interested in household management, offering practical advice aimed at enhancing the overall dining experience for families. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
653			_aMenus
856	4	0	_uhttps://www.gutenberg.org/ebooks/51197
999			_c92035 _d92035