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Broader term:Related term:Used for:- Bills of fare
- Fare, Bills of
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Filed under: Menus Fellows' Menu Maker: Suggestions For Selecting and Arranging Menus for Hotels and Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season (Chicago: Hotel Monthly, c1910), by Charles Fellows (page images at Cornell) For Luncheon and Supper Guests (Boston: Whitcomb and Barrows, 1923), by Alice Bradley (Gutenberg text and illustrated HTML) The Hotel St. Francis Cook Book (Chicago: Hotel Monthly Press, c1919), by Victor Hirtzler (multiple formats with commentary at MSU) The New London Family Cook: or, Town and Country Housekeeper's Guide (London: Printed for J. Cundee, 1808), by Duncan Macdonald Catering for Special Occasions: With Menus and Recipes (Philadelphia: D. McKay, c1911), by Fannie Merritt Farmer (multiple formats at archive.org) The Epicurean: A Complete Treatise of Analytican and Practical Studies on the Culinary Art (New York: C. Ranhofer, 1894), by Charles Ranhofer (multiple formats with commentary at MSU) Foods That Will Win the War, and How to Cook Them (New York: World Syndicate Co., c1918), by C. Houston Goudiss and Alberta M. Goudiss (Gutenberg text and illustrated HTML)
Items below (if any) are from related and broader terms.
Filed under: Dinners and dining
Filed under: Dinners and dining -- Greece Athenaei Naucratitae Deipnosophistarum Libri Quindecim: Ex Optimis Codicibus Nunc Primum Collatis Emendavit Ac Supplevit Nova Latina Versione (Athenaus text in Greek; notes and commentary in Latin; 14 volumes (5 of Atheanus, 9 of commentary); Strasbourg: Societatis Bipontinae, 1801-1807), by Athenaus of Naucratis, ed. by Johann Schweighäuser, contrib. by Isaac Casaubon (page images at HathiTrust) The Deipnosophists: or, Banquet of the Learned of Athenaeus (3 volumes, with varying book divisions; London: H. G. Bohn, 1854), by Athenaus of Naucratis, trans. by Charles Duke Yonge
Filed under: Fruit -- History -- Bibliography
Filed under: African Americans -- Food -- History -- 18th century
Filed under: Indians of North America -- Food -- History -- 18th centuryFiled under: Dinners and dining -- HumorFiled under: Dinners and dining -- Juvenile poetry The Horkey: A Ballad (London: MacMillan and Co., 1882), by Robert Bloomfield, illust. by George Cruikshank
Filed under: Food -- Juvenile poetry
Filed under: Cannibalism -- Juvenile poetry
Filed under: Jews -- Dietary laws
Filed under: Shehitah Tub Taam: or, A Vindication of the Jewish Mode of Slaughtering Animals for Food, Called Shechitah (second edition; New York: Bloch Pub. Co., 1904), by Aaron Zebi Friedman, trans. by Laemlein Buttenwieser
Filed under: Nutrition -- Religious aspects -- Mormon Church
Filed under: Lord's Supper Eucharystja (in Polish; Krakow: Nakladem Wydawnictwa Ksiezy Jezuitow, 1921), by Ludwik Cichon (page images at HathiTrust; US access only) A Companion for the Altar: Consisting of a Short Explanation of the Lord's Supper, and Meditations and Prayers, Proper to be Used Before, and During, the Receiving of the Holy Communion, According to the Form Prescribed by the Protestant Episcopal Church, in the United States of America (New York: Printed for P. A. Mesier, 1804), by John Henry Hobart The Doctrine of the Holy Eucharist (London: J. and C. Mozeley, 1853), by Robert Isaac Wilberforce (multiple formats at archive.org) L'Eucharistie: La Présence Réelle et la Transsubstantiation (fifth edition, in French; Paris: V. Lecoffre, 1913), by Pierre Batiffol (page images at HathiTrust) The Lord's Table, by Andrew Murray (HTML at CCEL) A Treatise Concerning the Blessed Sacrament of the Holy and True Body of Christ, and Concerning the Brotherhoods, 1519 (extract from volume II of Works of Martin Luther; Philadelphia: A. J. Holman Co., 1916), by Martin Luther, contrib. by J. J. Schindel The True Doctrine of the Holy Eucharist, As Instituted in Scripture, and Received by the Catholic Church in All Ages: In Refutation of Archdeacon Wilberforce's Book, "The Doctrine of the Holy Eucharist," and the Popish Views of That Sacrament, in General (London: Longman, Brown, Green, and Longmans, 1855), by James Taylor (multiple formats at archive.org) A Demonstration of the Gross and Fundamental Errors of a Late Book, called A Plain Account of the Nature and End of the Sacrament of the Lord's Supper, &c., by William Law (multiple formats with commentary at CCEL) Etudes d'Histoire et de Theologie Positive (2 volumes in French (7th and 8th editions respectively); Paris: V. Lecoffre, 1920), by Pierre Batiffol
Filed under: Lord's Supper -- AdorationFiled under: Lord's Supper -- Anglican Communion The Writings of John Bradford, M.A., Fellow of Pembroke Hall, Cambridge and Prebendary of St. Paul's, Martyr, 1555 (2 volumes; Cambridge: Printed at the University Press, 1848-1853), by John Bradford, ed. by Aubrey Townsend Filed under: Lord's Supper -- Catholic ChurchFiled under: Lord's Supper -- Real presenceFiled under: Lord's Supper -- ReservationFiled under: Close and open communionFiled under: Lord's Supper (Liturgy)Filed under: Lord's Supper in literatureFiled under: Dinners and dining in literatureFiled under: Food The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust) Agriculture Handbook (partial serial archives) The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin) The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin) The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC) Essays, Political, Economical, and Philosophical (3 volumes from various editions printed for T. Cadell and W. Davies, 1798-1802), by Benjamin Rumford (page images at HathiTrust) The Complete Works of Count Rumford, Published by the American Academy of Arts and Sciences (4 volumes; Boston: Estes and Lauriat, ca. 1870-1875), by Benjamin Rumford (page images at HathiTrust)
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