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4 mai 2017
- doi: 10.58079/td06
info:eu-repo/semantics/openAccess
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Rachel A. Snell, « Transcending Seasonality: Preserving in Mid-Nineteenth-Century Recipes », The Recipes Project, ID : 10.58079/td06
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By Rachel A. Snell By the mid-twentieth century, the combined forces of science, technology, and industrialization freed the American consumer from the dictates of seasonally available ingredients. The tomatoes, peas, asparagus, spinach, and other vegetable delicacies once proudly featured in spring and summer menus in nineteenth-century cookbooks could be obtained virtually year-round. However, the desire to conquer the limits of seasonality existed long before the origins of the modern, in...