What to Eat, How to Serve it

In "What to Eat, How to Serve it," Christine Terhune Herrick presents a comprehensive guide to culinary arts infused with her unique blend of Victorian sensibility and practical advice. The book delves deeply into the etiquette, presentation, and preparation of meals, reflecting the era's burgeoning interest in domestic science. Herrick'Äôs meticulously crafted recipes are accompanied by insightful commentary on nutrition and meal organization, revealing her intent to elevate the art of cooking and dining within the home. Her style is didactic yet engaging, making it accessible for both novice cooks and seasoned hosts in the late 19th century. Christine Terhune Herrick (1855'Äì1926) was a prominent figure in the American domestic arts scene, and her work reflects her astute understanding of the cultural shifts regarding food and hospitality during her time. As a pioneer in women's literature on domesticity, she authored numerous cookbooks and articles aimed at empowering women through culinary expertise. Herrick'Äôs background in home economics and her advocacy for healthful eating underscore her commitment to improving American households, which undoubtedly influenced her writing and approach in this work. This book serves as an invaluable resource for anyone interested in historical cookery or the evolution of American dining culture. Herrick'Äôs guidelines not only teach practical skills but also invite readers to appreciate the artistry in meal preparation and presentation. "What to Eat, How to Serve it" is essential reading for culinary enthusiasts and historians alike, providing a window into the domestic life of a bygone era.