Soyer’s Culinary Campaign

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Soyer, Alexis. Being Historical Reminiscences Of The Late War With The Plain Art Of Cookery For Military And Civil Institutions, The Army, Navy, Public, Etc. London: G. Routledge & Co. , 1857. 597 pages. 19 x 13 cm. Rebound. Book plate, on front free end paper – “Margaret Allen Hall Memorial – The Finer Arts of Home Making, Battle Creek College, Presented by: Lenna F. Cooper”. This book brings together three culinary figures from two different continents and time. Alexis Soyer was a chef and entrepreneur, originally from France, whose life was filled with some pretty extraordinary twists and turns. Soyer cooked in the French noble kitchens on the eve of an uprising, then found his way to England, cooked and designed kitchens and kitchen appliances, wrote cookbooks, and reorganized the cooking facilities in Crimea during the Crimean War; this book being the culmination of those endeavors. Jump to America in the early 1900’s and we find Lenna F. Cooper, a dietitian who worked under Ella Kellogg at Battle Creek’s Sanitarium, was the dean of home economics at Battle Creek College and in 1930 became the food service director of Michigan State University, also becoming the chief dietitian at Montefiore Hospital in New York City. Cooper wrote the book The New Cookery with her fellow Battle Creek Sanitarium dietitian, Margaret Allen Hall. Inscription on verso of front cover in pen – “Presented by Lenna F. Cooper.” Orig. rebound embossed red boards, illustration in gilt. Good. Hardcover.