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dc.contributor.authorMilian, Amanda Michelleen_US
dc.date.accessioned2014-07-22T18:48:39Z
dc.date.available2014-07-22T18:48:39Z
dc.date.created2012en_US
dc.date.issued2012en_US
dc.identifierTCU Master Thesisen_US
dc.identifieretd-04102012-135153en_US
dc.identifierumi-10280en_US
dc.identifiercat-001813996en_US
dc.identifier.urihttps://repository.tcu.edu:443/handle/116099117/4415
dc.descriptionTitle from thesis title page (viewed Apr. 11, 2012).en_US
dc.descriptionIncludes abstract.en_US
dc.descriptionThesis--Texas Christian University, 2012.en_US
dc.descriptionDepartment of History; advisor, Gene Smith.en_US
dc.descriptionIncludes bibliographical references.en_US
dc.descriptionText (electronic thesis) in PDF.en_US
dc.description.abstractPresidential dining in the early republic influenced the political climate and shaped diplomatic policy. The materials used, the food chosen, and the manner of accepting guests by each president adapted to changing social norms. After the establishment of presidential dining protocols set forth by the Federalists, and the decidedly more democratic changes implemented by the Democratic-Republicans, the second generation of American presidents reinterpreted the ever-important ideal of "republican simplicity" in the early-nineteenth century.en_US
dc.format.mediumFormat: Onlineen_US
dc.publisher[Fort Worth, Tex.] : Texas Christian University,en_US
dc.relation.ispartofUMI thesis.en_US
dc.relation.requiresMode of access: World Wide Web.en_US
dc.relation.requiresSystem requirements: Adobe Acrobat reader.en_US
dc.titleThe politics of dinner [electronic resource] : presidential entertaining in the early republic /en_US
dc.typeTexten_US
etd.degree.departmentDepartment of History
etd.degree.levelMaster
local.academicunitDepartment of History
local.subjectareaHistory


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