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Author: Randall Gabrielan
Publisher: Arcadia Publishing
ISBN: 9780738504285
Category : History
Languages : en
Pages : 134
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Book Description
Times Square, celebrated as the crossroads of the world, begins at 42nd Street, America 's main stem. Times Square has a rich history as the center of American popular culture, embracing music, theater, and hospitality. Forty-second Street, once the northern boundary of commercial New York, was transformed into a legendary focal point of the publishing, entertainment, and transportation industries following the expansion of Grand Central Terminal.
Author: Randall Gabrielan
Publisher: Arcadia Publishing
ISBN: 9780738504285
Category : History
Languages : en
Pages : 134
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Book Description
Times Square, celebrated as the crossroads of the world, begins at 42nd Street, America 's main stem. Times Square has a rich history as the center of American popular culture, embracing music, theater, and hospitality. Forty-second Street, once the northern boundary of commercial New York, was transformed into a legendary focal point of the publishing, entertainment, and transportation industries following the expansion of Grand Central Terminal.
Author: United States. Patent Office
Publisher:
ISBN:
Category : Patents
Languages : en
Pages : 1512
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Book Description
Author: USA Patent Office
Publisher:
ISBN:
Category :
Languages : en
Pages : 1236
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Book Description
Author: Randall Gabrielan
Publisher: Arcadia Publishing
ISBN: 9780738500683
Category : History
Languages : en
Pages : 132
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Book Description
The early decades of the twentieth century were among the most vibrant for both New York City and the world of postcards. The 1898 consolidation of the city's five boroughs sparked a building boom that inspired a heightened awareness of the city's changing landscape. In response to this new appreciation, the postcard industry began a colorful pictorial record that was especially rich for New York.
Author: Lorraine B. Diehl
Publisher: Clarkson Potter
ISBN:
Category : Cafeterias
Languages : en
Pages : 136
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Book Description
On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times. The Automatwill take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages. The Automatwas a true American treasure, and here is its tribute. “I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck “To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon “Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis “I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark “I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen “The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy “I had the same lunch every day: three vegetables, a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins
Author: George J. Lankevich
Publisher: Square One Publishers, Inc.
ISBN: 9780757001000
Category : Antiques & Collectibles
Languages : en
Pages : 196
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Book Description
Through images that span half a century, "Postcards from Times Square" presents pictures of an era that has been the home of movie palaces and playhouses, of elite restaurants and fast food chains, and of the best-known New Year's celebration in the world. 100 postcards.
Author: David Freeland
Publisher: NYU Press
ISBN: 081472762X
Category : Architecture
Languages : en
Pages : 298
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Book Description
"With a keen eye for architectural detail, David Freeland opens doors, climbs onto rooftops, and gazes down alleyways to reveal several of the remaining hidden gems of Manhattan's nineteenth- and twentieth-century entertainment industry."--[book cover].
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Business & Economics
Languages : en
Pages : 392
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Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author: Katie Rawson
Publisher: Reaktion Books
ISBN: 1789140951
Category : History
Languages : en
Pages : 248
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Book Description
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Author:
Publisher:
ISBN:
Category : Architecture, Modern
Languages : en
Pages : 538
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Book Description
