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<record><leader>02873nam a2200445 i 4500</leader><controlfield tag='001'>10.3998/mpub.13245026</controlfield><controlfield tag='003'>MiU</controlfield><controlfield tag='005'>20260302142530.0</controlfield><controlfield tag='006'>m     o  d        </controlfield><controlfield tag='007'>cr#unu||||||||</controlfield><controlfield tag='008'>260302t20262026miuo    ob    000 0 eng d</controlfield><datafield ind1=' ' ind2=' ' tag='020'><subfield code='z'>9780472040308</subfield><subfield code='q'>paperback</subfield></datafield><datafield ind1=' ' ind2=' ' tag='020'><subfield code='a'>9780472906062</subfield><subfield code='q'>open access ebook</subfield></datafield><datafield ind1=' ' ind2=' ' tag='020'><subfield code='a'>0472906062</subfield><subfield code='q'>open access ebook</subfield></datafield><datafield ind1='7' ind2=' ' tag='024'><subfield code='a'>10.3998/mpub.13245026</subfield><subfield code='2'>doi</subfield></datafield><datafield ind1=' ' ind2=' ' tag='040'><subfield code='a'>EYM</subfield><subfield code='b'>eng</subfield><subfield code='e'>rda</subfield><subfield code='e'>pn</subfield><subfield code='c'>EYM</subfield></datafield><datafield ind1=' ' ind2='4' tag='050'><subfield code='a'>TX715.2.A47</subfield></datafield><datafield ind1='0' ind2='4' tag='082'><subfield code='a'>641.59296073</subfield></datafield><datafield ind1='1' ind2=' ' tag='100'><subfield code='a'>Hall, Ella E.,</subfield><subfield code='e'>author.</subfield></datafield><datafield ind1='1' ind2='4' tag='245'><subfield code='a'>The Ella E. Hall recipe book /</subfield><subfield code='c'>Ella E. Hall ; with a foreward by Jessica Kenyatta Walker.</subfield></datafield><datafield ind1=' ' ind2='1' tag='264'><subfield code='a'>Ann Arbor :</subfield><subfield code='b'>University of Michigan Press,</subfield><subfield code='c'>[2026]</subfield></datafield><datafield ind1=' ' ind2='4' tag='264'><subfield code='c'>©2026</subfield></datafield><datafield ind1=' ' ind2=' ' tag='300'><subfield code='a'>1 online resource (88 pages) :</subfield><subfield code='b'>color photographs</subfield></datafield><datafield ind1=' ' ind2=' ' tag='336'><subfield code='a'>text</subfield><subfield code='b'>txt</subfield><subfield code='2'>rdacontent</subfield></datafield><datafield ind1=' ' ind2=' ' tag='337'><subfield code='a'>computer</subfield><subfield code='b'>c</subfield><subfield code='2'>rdamedia</subfield></datafield><datafield ind1=' ' ind2=' ' tag='338'><subfield code='a'>online resource</subfield><subfield code='b'>cr</subfield><subfield code='2'>rdacarrier</subfield></datafield><datafield ind1=' ' ind2=' ' tag='504'><subfield code='a'>Includes bibliographical references.</subfield></datafield><datafield ind1='0' ind2=' ' tag='506'><subfield code='a'>Open access</subfield></datafield><datafield ind1=' ' ind2=' ' tag='520'><subfield code='a'>Ella E. Hall, a Black cook and landlord in Ann Arbor, Michigan, collected her favorite recipes in a journal between 1920 and 1939. Published for the first time, Hall&apos;s recipe book contains not only recipes from family and friends, but also articles, clippings, and advertisements, which provide a glimpse into the food culture and daily life of the time. The book includes over 50 recipes that will interest and delight food historians, like sour milk griddle cakes, Lady Baltimore cake, pepper hash, green tomato pickles, campfire pineapple ham, and beverages such as root beer, ginger ale, and even home-brewed beer. This recipe book has been held in the Janice Bluestein Longone Culinary Archive within the Special Collections Research Center at the University of Michigan Library, and this first published edition makes Hall&apos;s charming collection accessible to more readers. Introductory essays by Jessica Kenyatta Walker, scholar of African American history and foodways, and Susan Wineburg, who found and donated the recipe collection to the Special Collections Research Center, flesh out Ella Hall&apos;s story and help position this book in the context of Ann Arbor in the first half of the twentieth century.</subfield></datafield><datafield ind1='1' ind2=' ' tag='542'><subfield code='f'>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</subfield><subfield code='u'>http://creativecommons.org/licenses/by-nc/4.0/</subfield></datafield><datafield ind1=' ' ind2=' ' tag='588'><subfield code='a'>Description based on information from the publisher.</subfield></datafield><datafield ind1=' ' ind2='0' tag='650'><subfield code='a'>African American cooking.</subfield></datafield><datafield ind1=' ' ind2='0' tag='650'><subfield code='a'>Cooking</subfield><subfield code='z'>Michigan</subfield><subfield code='z'>Ann Arbor.</subfield></datafield><datafield ind1=' ' ind2='4' tag='655'><subfield code='a'>Electronic books.</subfield></datafield><datafield ind1='1' ind2=' ' tag='700'><subfield code='a'>Walker, Jessica Kenyatta,</subfield><subfield code='e'>author of foreward.</subfield></datafield><datafield ind1='2' ind2=' ' tag='710'><subfield code='a'>Michigan Publishing (University of Michigan),</subfield><subfield code='e'>publisher.</subfield></datafield><datafield ind1='4' ind2='0' tag='856'><subfield code='u'>https://doi.org/10.3998/mpub.13245026</subfield><subfield code='7'>0</subfield></datafield><datafield ind1=' ' ind2=' ' tag='914'><subfield code='a'>No-worldcat</subfield></datafield><datafield ind1=' ' ind2=' ' tag='915'><subfield code='a'>RecordExternalImport</subfield></datafield><datafield ind1=' ' ind2=' ' tag='933'><subfield code='a'>MPubCataloging</subfield></datafield></record>
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