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- Author: Mary J Lincoln
- Publisher: Gardiner Press
- Year: 2009
- Pages: 320
- ISBN-10: 1444654136
- ISBN-13: 9781444654134
- Format: 14 x 21.6 x 1.8 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
The School Kitchen Textbook - Lessons in Cooking and Domestic Science for the Use of Elementary Schools (e-book) (used book) | bookbook.eu
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Description
Originally published in 1916. When the author's Boston School text book was written in 1887, instruction in cooking in the public schools of America was in the experimental stage, the only work which had been done being in a Boston schoolroom under philanthropic management. At the request of the founder of this experimental school the Boston School Kitchen Text book was written to show that an economical course of study and practice in cookery could be arranged for the public schools. At the time there were practically no schools for the training of teachers of cookery and the literature of the subject was almost nom existent. The book therefore was designed to aid the teacher as well as the pupil.....This comprehensive book contains much information that is still practical and useful today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
EXTRA 10 % discount with code: EXTRA
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- Author: Mary J Lincoln
- Publisher: Gardiner Press
- Year: 2009
- Pages: 320
- ISBN-10: 1444654136
- ISBN-13: 9781444654134
- Format: 14 x 21.6 x 1.8 cm, minkšti viršeliai
- Language: English English
Originally published in 1916. When the author's Boston School text book was written in 1887, instruction in cooking in the public schools of America was in the experimental stage, the only work which had been done being in a Boston schoolroom under philanthropic management. At the request of the founder of this experimental school the Boston School Kitchen Text book was written to show that an economical course of study and practice in cookery could be arranged for the public schools. At the time there were practically no schools for the training of teachers of cookery and the literature of the subject was almost nom existent. The book therefore was designed to aid the teacher as well as the pupil.....This comprehensive book contains much information that is still practical and useful today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Reviews