A Course of Lectures on the Principles of Domestic Economy and Cookery
Empowering Women Through Culinary Education and Home ManagementBy Juliet Corson
Length5h 12m
About this audiobook
In "A Course of Lectures on the Principles of Domestic Economy and Cookery," Juliet Corson presents a pioneering exploration of domestic science in late 19th-century America. The text combines didactic lectures with practical insights, illuminating the multifaceted nature of household management and culinary skills. Corson'Äôs approach is characterized by clarity and accessibility, making complex topics understandable for her audience. The book not only serves as a guide to effective cooking and resource management but also reflects the era'Äôs evolving views on women'Äôs roles in domestic spheres and the burgeoning field of nutrition. Juliet Corson, a formidable figure in the domestic science movement, utilized her expertise in culinary arts and education to address the societal expectations placed upon women. Her background as a cooking instructor and her passionate advocacy for better nutrition and cooking practices informed her lectures, aiming to empower women through education. Corson'Äôs work is a testament to the transformative potential of domestic economy, advancing both practical knowledge and the social standing of women in her time. Recommended for readers interested in food history, gender studies, and domestic science, this book not only offers valuable insights into historical cooking practices but also serves as a reminder of the importance of domestic knowledge in cultivating a well-rounded society. Corson'Äôs work remains relevant today, encouraging readers to appreciate the art and science of cooking and the vital role it plays in our lives.
Audiobook details
GenreOther
Length5 hrs 12 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateDec 6, 2019
LanguageEnglish
Table of contents
1PREFACE.
26LECTURE FIFTH.
2INTRODUCTION.
27CREAM OF SALMON.
3BILL OF FARE FOR THE HOUSEKEEPERS’ COURSE.
28BOILED POTATOES.
4THE UNIVERSITY COURSE.
29CHEESE CRUSTS.
5FIRST LECTURE.
30GRAVY FOR MEAT.
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6BOILED SALMON WITH CREAM SAUCE.
31LECTURE SIXTH.
7POTATOES, STEWED IN BUTTER.
32FRICASSEED CHICKEN.
8OMELETTES.
33FRIED CHICKENS.
9BONING QUAIL.
34HOMINY.
10LECTURE SECOND.
35FRIED FISH.
11BEEF AND VEGETABLE SOUP.
36LECTURE SEVENTH.
12MEAT STEWS.
37CABINET PUDDING.
13PEA SOUP—Continued.
38PEA SOUP WITH CRUSTS.
14LECTURE THIRD.
39SALT CODFISH, STEWED IN CREAM.
15PLAIN PASTRY.
40CODFISH CAKES.
16BAKED APPLE DUMPLINGS.
41STEWED CARROTS.
17STEAMED APPLE DUMPLINGS.
42VENISON WITH CURRANT JELLY.
18FRIED BEEFSTEAK.
43LECTURE EIGHTH.
19CARAMEL FOR COLORING SOUP.
44MEATS AND VEGETABLES.
20CLARIFYING SOUP.
45TURNIPS.
21LECTURE FOURTH.
46LECTURE NINTH.
22SLICED APPLE PIE.
47BEEF A LA MODE ROLLS.
23BREAD MAKING.
48CARAMEL CUSTARD.
24BREAD AND APPLE PUDDING.
49TOMATO SOUP.
25MERINGUE.
50FRIED PICKEREL.
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