Iconic dishes, culture and identity: the Christmas pudding and its hundred years’ journey in the USA, Australia, New Zealand and India

Asserting that recipes are textual evidences reflecting the society that produced them, this article explores the evolution of the recipes of the iconic Christmas pudding in the United States, Australia, New Zealand and India between the mid-nineteenth and the mid-twentieth centuries. Combining a micro-analysis of the recipes and the cookbook that provided them with contemporary testimonies, the article observes the dynamics revealed by the preparation and consumption of the pudding in these different societies. The findings demonstrate the relevance of national iconic dishes to the study of notions of home, migration and colonization, as well as the development of a new society and identity. They reveal how the preservation, transformation and even rejection of a traditional dish can be representative of the complex and sometimes conflicting relationships between colonists, migrants or new citizens and the places they live in

A new book of cookery /

Mode of access: Internet

The Boston cooking-school cook book, by Fannie Merritt Farmer.

Plates printed on both sides.Mode of access: Internet

A book of good dinners for my friend; or, "What to have for dinner."

Includes index.Pub. in 1905 under title: "What to have for dinner."Green ornamental borders.Mode of access: Internet

Table service /

Includes menus and serving sugggestions.Illustrations of serving suggestions.Sample chapter contents: Duties of a waitress, answering telephone, spreading of table-cloth, order of serving, serving grapefruit, serving without a maid, serving of wines and cordials, and notes on carving.Author taught at the Boston School of Cookery.Bitting, K.G. Gastronomic bib.,Mode of access: Internet.Brown hard cover; gilt spine and cover title.ACQ: 35669; Janice B. Longone; Gift; 6/21/2001

The Boston Cooking-School cook book /

Includes index.Tan cloth with dark brown lettering on cover and spine.Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.Advertisements at end.Includes samples of menus.Some recipes include wine or liquor as ingredients.Includes household hints.Includes publisher's advertisements.Advertisements at end.One of two reprints of the Third printing of the "Third" edition. Complete information for the cook book editions appears on verso of title page of The all new Fannie Farmer Boston Cooking School cookbook. Tenth Edition [First Printing]. [1959]Bitting, K.G. Gastronomic bib., p. 153-154.Mode of access: Internet.Exhibitable: illustrations of kitchen equipment, food serving suggestions, and table settings.Front flyleaf lacking.ACQ: 37334; Mr. and Mrs. Daniel A. Sherkow; Gift; 12/15/2009