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Author: Jack Smiley
Publisher: Courier Corporation
ISBN: 0486481123
Category : Language Arts & Disciplines
Languages : en
Pages : 194
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Book Description
Originally published in 1941, this pocket-sized volume preserves the language of diners and roadside restaurants during the '30s and '40s. From "all hot" (baked potato) to "dog soup" (water), the long-lost terms are part fascinating, part funny, and often politically incorrect by today's standards. Historic photos from the Library of Congress add nostalgic appeal.
Author: Jack Smiley
Publisher: Courier Corporation
ISBN: 0486481123
Category : Language Arts & Disciplines
Languages : en
Pages : 194
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Book Description
Originally published in 1941, this pocket-sized volume preserves the language of diners and roadside restaurants during the '30s and '40s. From "all hot" (baked potato) to "dog soup" (water), the long-lost terms are part fascinating, part funny, and often politically incorrect by today's standards. Historic photos from the Library of Congress add nostalgic appeal.
Author: Max Décharné
Publisher: Simon and Schuster
ISBN: 168177500X
Category : History
Languages : en
Pages : 323
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Book Description
This rollercoaster ride through the colorful history of slang—from highwaymen to hip-hop—is a fresh and exciting take on the subject: entertaining and authoritative without being patronizing, out-of-touch or voyeuristic. Slang is the language of pop culture, low culture, street culture, underground movements and secret societies; depending on your point of view, it is a badge of honor, a sign of identity or a dangerous assault on the values of polite society. Of all the vocabularies available to us, slang is the most alive, constantly evolving and—as it leaks into the mainstream and is taken up by all of us—infusing the language with a healthy dose of vitality. Witty, energetic and informative Vulgar Tongues traces the many routes of slang, beginning with the thieves and prostitutes of Elizabethan London and ending with the present day, where the centuries-old terms rap and hip-hop still survive, though their meanings have changed. On the way we will meet Dr. Johnson, World War II flying aces, pickpockets, schoolchildren, hardboiled private eyes, carnival geeks and the many eccentric characters who have tried to record slang throughout its checkered past. If you’re curious about flapdragons and ale passion, the changing meanings of punk and geek, or how fly originated on the streets of eighteenth-century London and square in Masonic lodges, this is the book for you.
Author: Lee Konstantinou
Publisher: Harvard University Press
ISBN: 0674969472
Category : Literary Criticism
Languages : en
Pages :
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Book Description
Lee Konstantinou examines irony in American literary and political life, showing how it migrated from the countercultural margins of the 1950s to the 1980s mainstream. Along the way, irony was absorbed into postmodern theory and ultimately become a target of recent writers who have moved beyond its limitations with a practice of “postirony.”
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author: Eric J Sundquist
Publisher: Harvard University Press
ISBN: 0674044142
Category : Literary Criticism
Languages : en
Pages : 673
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Book Description
The importance of blacks for Jews and Jews for blacks in conceiving of themselves as Americans, when both remained outsiders to the privileges of full citizenship, is a matter of voluminous but perplexing record. A monumental work of literary criticism and cultural history, Strangers in the Land draws upon politics, sociology, law, religion, and popular culture to illuminate a vital, highly conflicted interethnic partnership over the course of a century.
Author: Giles Goodland
Publisher: Giles Goodland
ISBN: 9781903563090
Category : Fiction
Languages : en
Pages : 132
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Book Description
This new collection from Giles Goodland further enhances his reputation as a published and award-winning poet. Goodland has a clutch of 1st prizes from major poetry competitions over the past 10 years, which is impressive enough, but when one considers that the judges of those competitions he has won include renowned writers such as Alasdair Grey, Fleur Adcock, Pauline Stainer and Robin Robertson, it is clear that he is a poet with great talent. A poet with a truly international appeal, Giles Goodland has had his work published in journals and poetry magazines all over the world including: Haiku International, Oxford Quarterly and Catharsis.
Author: Boze Hadleigh
Publisher: Simon and Schuster
ISBN: 1632209527
Category : Reference
Languages : en
Pages : 251
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Book Description
We love animals but insult humans by calling them everything from weasels or pigs to sheep, mice, chickens, sharks, snakes, and bird-brains. Animal epithets, words, and phrases are so widespread we often take them for granted or remain ignorant of the fascinating stories and facts behind them. Spanning the entire animal kingdom, Holy Cow! explains: Why hot dogs are named after canines. Why people talk turkey or go cold turkey. Why curiosity killed the cat, although dogs are more curious about us. Why letting the cat out of the bag originally referred to a duped shopper. What a horse of another color is, what horsefeathers politely alludes to, why a mule is a lady’s slipper, and what horseradish has to do with horses. Why the combination of humans and cows probably led to capitalism—its name from Latin for head, as in heads of cows. Why holy cow and sacred cow have almost opposite meanings. Whether people actually chewed the fat or ate crow (and why it’s a crowbar). How a hog became a motorcycle and a chick a young woman. What happens to freeze the balls off a brass monkey. What buck has to do with being naked. Why the birds and the bees. Why a piggy bank and why one feeds the kitty. What lame ducks have to do with U.S. presidents. How red herring came about via activists opposed to fox hunting. Where snake oil, popular in the 1800s and rich in Omega-3 fatty acids, came from. That the proverbial fly in the ointment goes back to the Bible’s Ecclesiastes (10:1). How Swiss watchmakers created teensy-weensy coaches for fleas to pull in flea circuses. And much—much!—more. Don't be a lame duck and get this book!
Author:
Publisher:
ISBN:
Category : Language and languages
Languages : en
Pages : 468
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Book Description
Author:
Publisher: Oxford University Press
ISBN: 0190263636
Category : Travel
Languages : en
Pages : 793
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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
