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The volume features lectures by Juliet Corson, who served as the superintendent of the New York School of Cookery. Delivered in 1884 at the College of Agriculture in Minneapolis, these lectures focus on culinary education and practical cooking techniques, reflecting the era's agricultural practices and the importance of proper nutrition. Corson's insights aim to enhance the skills of farmers and homemakers, emphasizing the connection between cooking and agricultural knowledge.
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Course of Lectures on the Principles of Domestic Economy and Cookery, Juliet Corson
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- Pubblicato
- 2008
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