Resources

Bock, Gordon. “The History of Old Stoves.” Old House Journal Magazine. Old House Journal Magazine, August 3, 2012. https://www.oldhouseonline.com/kitchens-and-baths-articles/history-of-the-kitchen-stove.

Chiles, Robert M., and Amy J. Fitzgerald. “Why Is Meat so Important in Western History and Culture? A Genealogical Critique of Biophysical and Political-Economic Explanations.” Agriculture and Human Values 35, no. 1 (2017): 1–17. https://doi.org/10.1007/s10460-017-9787-7.

Driver, Elizabeth. Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949. Toronto: University of Toronto Press, 2008. 

Flynn, Caitlin. “15 Depression-Era Foods Making a Comeback.” Eat This Not That. Eat This Not That, May 29, 2020. https://www.eatthis.com/depression-era-foods/#:~:text=Chipped%20Beef%20on%20Toast&text=Aside%20from%20hot%20dogs%20and,and%20then%20put%20over%20toast.

“Meat Industry Timeline: 1917-1941.” The National Provisioner RSS. The National Provisioner, July 27, 2016. https://www.provisioneronline.com/articles/103508-meat-industry-timeline-1917-1941.

“A Timeline of Changes: Beef Cattle Farming in North...” Arrowquip, June 6, 2017. https://arrowquip.com/blog/cattle-research/timeline-of-changes-beef-cattle-north-america.

                                                                                                                                               

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