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Author: Julio Rodriguez
Publisher: Xlibris Corporation
ISBN: 198456255X
Category : Cooking
Languages : en
Pages : 298
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Book Description
Cooking Columbus was a challenge to write from the very beginning due to the dark chapter in history for the peace-loving Arawaks, Tainos, and the warriors of the Caribbean, the Carib Indians. The discovery of the new world was the beginning of the end for the Amerindian native in the Caribbean.
Author: Julio Rodriguez
Publisher: Xlibris Corporation
ISBN: 198456255X
Category : Cooking
Languages : en
Pages : 298
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Book Description
Cooking Columbus was a challenge to write from the very beginning due to the dark chapter in history for the peace-loving Arawaks, Tainos, and the warriors of the Caribbean, the Carib Indians. The discovery of the new world was the beginning of the end for the Amerindian native in the Caribbean.
Author: Jim Ellison
Publisher: Arcadia Publishing
ISBN: 1467143766
Category : History
Languages : en
Pages : 160
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Book Description
For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Author: Tim Trad
Publisher: Rowman & Littlefield
ISBN: 1493074946
Category : Cooking
Languages : en
Pages : 265
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Book Description
Columbus has an incredible food scene with nationally recognized and award winning restaurants, bakeries, breweries, distilleries, and more. We want to show off what our great city has created and give everyone a chance to cook their way through some of Columbus’ best dishes and learn more about them at the same time. This is just as much a food guide to Columbus as it is a cookbook. Beyond reaching the person who wants to cook these recipes we are directing this to anyone who has past, present, or future been connected to Columbus and it’s thriving service industry. Partnering with local businesses will amplify the reach and virality of our cookbook. This is not only a great cookbook, but a way for local businesses to reach a broader audience and give people a better understanding of who they are and what makes them so great. Each beautifully designed page features insights into the chefs, easy to follow recipes, and eye catching photography. In addition to visual and recipe content the authors tell the story of Columbus through the thriving food scene that has developed there in recent years, as well as the neighborhoods that make up the city. The book will feature over 60 establishments (restaurants, bars, food trucks, coffeeshops and bakeries) plus over 70 recipes.
Author: Renee Casteel Cook
Publisher: Arcadia Publishing
ISBN: 1439656223
Category : History
Languages : en
Pages : 195
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Book Description
Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por'Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city's best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.
Author: Claudia L. Bushman
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 244
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Book Description
"A lively look at how each generation of Americans has reinvented Columbus in its own image and for its own purposes. Was Christopher Columbus a hero or a villain, discoverer or destroyer? ... By focusing on popular representation of the explorer and his story through the years, rather than the actual man or deeds, Bushman chronicles the invention of Columbian tradition. In doing so, she provides a historical and cultural context for the quincentennial debate over Columbus's legacy, demonstrating that the current questioning is only the latest in a long tradition of revising the explorer's reputation."--From publisher.
Author: Theatre Columbus Archives (University of Guelph)
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: J L C Publications
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780961362119
Category : Cooking
Languages : en
Pages : 180
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Book Description
Author: Michael Turback
Publisher: Farm Fresh Books/History Company LLC
ISBN: 9780978736811
Category : Cooking
Languages : en
Pages : 0
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Book Description
The North Market Cookbook celebrates the food, the people, and the mission of Columbus, Ohioa s historic public market. Readers will be able to re-create many of the stand-in-line offerings and farmstead-inspired dishes that showcase the bounty and enterprise of the city and the region. In addition, forward-looking local chefs with a reverence for the Market transform seasonal offerings into home kitchen-friendly dishes. With vivid photographs that bring the citya s oldest tradition to life, The North Market Cookbook is a timeless treasure. "The North Market Cookbook is fun to look at, fun to read, and filled with eclectic recipes that reflect the diversity of the Market and the unexpected bounty of central Ohio. Recipes include heartland-grown popcorn, market-inspired Pad Thai, a "Buckeye Banana Split" made with Jenia s locally-churned ice creams, and even a champagne cocktail made with local blackberries. Recipe by recipe, Michael Turbacka s cookbook captures the epicurean ambiance of this historic market."a Molly O'Neill, Columbus native and former New York Times food columnist "The North Market Cookbook is a remarkable testament to both the abundant local food products and the culinary talent in Central Ohioa a 'must have' book to add to your collection."a Betty Rosbottom, Columbus culinary pioneer "An entirely suitable tribute to its namesake, the North Market Cookbook is filled with all manner of delicious foods, colorful characters and culinary inspiration."a Bethia Woolf, Columbus Food Adventures "This cookbook represents the wide variety and unique character that is the North Market. The merchants' personal stories interwoven within its pages create a special connection between the people and the recipes to be prepared and enjoyed."a Cameron Mitchell, President and founder of Cameron Mitchell Restaurants "
Author: Doug Motz
Publisher: Arcadia Publishing
ISBN: 1625854552
Category : Cooking
Languages : en
Pages : 184
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Book Description
Dig into the storied restaurant history of the Buckeye State’s capital city. Ohio’s capital city has long had a vibrant restaurant culture that included German immigrants, High Street eateries and the fads of the times. Gertrude Stein and Alice B. Toklas wrote their thanks for a great meal at the Maramor. Yankees star Tommy Henrich held his customers spellbound with stories in his Diamond Room. Mama Marzetti dropped William Oxley Thompson’s birthday cake and swept it back up off the floor. Join authors Doug Motz and Christine Hayes as they explore the stories of Woody Hayes’s Jai Lai, manhole cover menus and bathtub décor at Water Works, as well as many other lost and beloved restaurants.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
