| dc.contributor.advisor | Smith, Gene Allen | |
| dc.contributor.author | Milian, Amanda Michelle | en_US |
| dc.date.accessioned | 2014-07-22T18:48:39Z | |
| dc.date.available | 2014-07-22T18:48:39Z | |
| dc.date.created | 2012 | en_US |
| dc.date.issued | 2012 | en_US |
| dc.identifier | UMI thesis | en_US |
| dc.identifier | etd-04102012-135153 | en_US |
| dc.identifier | umi-10280 | en_US |
| dc.identifier | cat-001813996 | en_US |
| dc.identifier.uri | https://repository.tcu.edu/handle/116099117/4415 | |
| dc.description.abstract | Presidential 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.medium | Format: Online | en_US |
| dc.publisher | [Fort Worth, Tex.] : Texas Christian University, | en_US |
| dc.relation.ispartof | TCU Master Thesis | en_US |
| dc.relation.requires | Mode of access: World Wide Web. | en_US |
| dc.relation.requires | System requirements: Adobe Acrobat reader. | en_US |
| dc.title | The politics of dinner: presidential entertaining in the early republic | en_US |
| dc.type | Text | en_US |
| etd.degree.department | Department of History | |
| etd.degree.level | Master | |
| local.college | AddRan College of Liberal Arts | |
| local.department | History | |
| local.academicunit | Department of History | |
| dc.type.genre | Thesis | |
| local.subjectarea | History | |
| etd.degree.name | Master of Arts | |
