In 'What to Eat, How to Serve It,' Christine Terhune Herrick illuminates the art of early American gastronomy with a distinctive focus on meals that cater to various occasions. Herrick's work is characterized by its engaging prose and thoughtful consideration of the social customs surrounding food preparation and presentation. Through chapters on breakfast and specialized menus for family lunches in spring and the intricacies of curating the children's table, the book serves as both a historical snapshot and a practical guide, reflective of the culinary and societal norms of her era. Herrick's literary style conjures a vivid tableau of the domestic sphere and gracefully furnishes a context for the appreciation of traditional American cuisine and home life.
Christine Terhune Herrick, a respected American author with a prominent oeuvre concerning domestic science and housekeeping, brings the wisdom of a seasoned homemaker to her writing. Her extensive work, which emerges from a deep understanding of her audience's needs, mirrors a time when home economics formed the bedrock of family life and traditions. Drawing from personal experience and a keen observer's eye, Herrick's guidance in 'What to Eat, How to Serve It' epitomizes a confluence between culinary resourcefulness and an enduring commitment to practical education in home management.
This book comes highly recommended for culinary historians, enthusiasts of traditional American cookery, and anyone with an interest in the evolution of domestic arts. Herrick's insights into meal planning and service for a variety of settings offer not just a glimpse into the past but also a source of inspiration for those seeking to infuse their own gatherings with a touch of historic elegance and familial warmth. It is a work sure to enrich the libraries of the culinarily curious and those passionate about the domestic traditions that have shaped our present-day dining experiences.