Read Mary Bergin’s article Classes taught immigrants how to cook American-style meals from Wisconsin’s State Journal. In addressing “the cooking school movement,” she refers to Capital City Cook Book (1906) published by the Woman’s Guild of Grace Church of Madison, Wisc. 1906, in the article and in particular to Mrs. G.W. Oakley’s recipe for breaded eggs.
Read Alexandra Collins’ article for Saveur Magazine: On The Shelves of the Professionals
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Read about the Koshland bioscience library’s (Berkeley, Calif.) culinary archive. The collection provides food for thought for local chefs, campus researchers, and home cooks. Most of the books were collected by George Holl, a San Francisco painter who was Fox Theatres’ West Coast art director during the first half of the 20th century and, in the words of the legendary San Francisco Chronicle columnist Herb Caen, “San Francisco’s No. 1 gourmet and connoisseur.”
