In ‘Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, ‘ Maria Parloa explores the art of food preservation with detailed instructions and recipes. Written in a clear and accessible style, this book provides valuable insights into the traditional methods of canning and preserving fruits. Parloa’s attention to detail and practical advice make this a must-read for anyone interested in preserving techniques of the past. This book serves as a valuable resource for historians studying domestic life and culinary practices of the late 19th century. Maria Parloa, a renowned cook and author, drew from her vast experience in the culinary arts to compile this comprehensive guide on preserving fruits. As a leading figure in the domestic science movement of the late 19th century, Parloa’s expertise shines through in this meticulously researched book. Her dedication to promoting practical and economical household management is evident in every page. I highly recommend ‘Canned Fruit, Preserves, and Jellies’ to readers interested in exploring the historical culinary practices of preserving fruits. Maria Parloa’s informative and engaging writing style, combined with her expertise in the field, makes this book a valuable addition to any culinary history library.
Sobre o autor
Maria Parloa (1843–1909) was a pioneering figure in the evolution of American home economics and culinary writing. Renowned for her progressive approach to domestic science, she emphasized the importance of practical cooking education and rigorous standards for household management. Parloa’s influential career began in the kitchen but quickly extended to the classroom, where she educated women in the art and science of cookery. Her seminal work, ‘Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, ‘ epitomizes her dedication to providing accessible culinary instruction to homemakers. This comprehensive guide, first published in 1887, remains a valued resource for those interested in the historical techniques of preserving food. Parloa’s literary style marries the instructive with the engaging, offering readers clear, concise guidance buttressed by her evident command of the subject matter. Her contributions to the culinary arts were not limited to preservation; Parloa authored numerous cookbooks, including ‘The Appledore Cook Book’ and ‘Miss Parloa’s New Cook Book and Marketing Guide, ‘ which further cemented her reputation as an authority in domestic cookery. Her expertise was sought by corporations such as the Washburn-Crosby Flour Mills, a precursor to General Mills, for whom she wrote recipes and conducted cooking demonstrations, thus broadening her impact in shaping American culinary practices. Maria Parloa’s legacy in the world of cookery education and her role as a pioneer in the field of home economics endures well beyond her lifetime.
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