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Author: John M. Nolan
Publisher: Arcadia Publishing
ISBN: 1439669597
Category : Cooking
Languages : en
Pages : 195
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Book Description
Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.
Author: John M. Nolan
Publisher: Arcadia Publishing
ISBN: 1439669597
Category : Cooking
Languages : en
Pages : 195
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Book Description
Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.
Author: John M. Nolan
Publisher: Arcadia Publishing
ISBN: 1467142115
Category : History
Languages : en
Pages : 192
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Book Description
Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.
Author: Lee Durham Stone
Publisher: Lee Durham Stone
ISBN:
Category : History
Languages : en
Pages : 311
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Book Description
In this sweeping history of racial interaction and violence from the post-Civil War to school integration in the 1960s, Lee Durham Stone, Ph.D., reframes the "idea of Kentucky." Through this searing lens, Dr. Stone shows how the institutional violence of enslavery rippled through each subsequent era in the Bluegrass State. Examined herein are a trial and "legal lynching" in 1907, the secretive Possum Hunters of 1914-1916 who terrorized the Western Kentucky coalfields, Jim Crow education, the strange case of a physician who drank poison before entering the courtroom (he died), the examination of small-town spatial segregation, and the local resistance to school integration in 1963. There is more, too, including Black businesses and African Americans in coal mining. This book cites all its sources, so it would be useful for students and other researchers.
Author: Dorothy K. Fletcher
Publisher: Arcadia Publishing
ISBN: 1625845596
Category : History
Languages : en
Pages : 145
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Book Description
The city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest rivalries in college football. Join author Dorothy K. Fletcher as she recalls the history of the city's lost restaurants and reflects on a more gracious time in Jacksonville living.
Author: Ann Lemons Pollack
Publisher: Arcadia Publishing
ISBN: 1439665869
Category : Cooking
Languages : en
Pages : 124
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Book Description
A culinary history of the Gateway City and the memorable restaurants that once made their home there. St. Louis is a food town, and there are many restaurants that have captured the heart of the city. Some of them are no longer around. Rossino’s low ceilings and even lower pipes didn’t stop the pizza-hungry residents from crowding in. Jefferson Avenue Boarding House served elegant “Granny Food” in plush surroundings. King Burgers and onion rings ruled at the Parkmoor. Dohack’s claimed it was the first to name the “jack salmon.” Author Ann Lemons Pollack details these and more restaurants lost to time in the Gateway City. “Few St. Louisans know the history of the St. Louis food scene like local food and travel writer Ann Lemons Pollack. . . . The book is a treasure trove for St. Louis history-lovers, beginning with an extensively researched look at the food served at the 1904 Louisiana Purchase Exposition—better known as the 1904 World’s Fair—hosted in St. Louis. She debunks some myths—hot dogs were not “invented” at the fair, but perhaps found a wide audience there—and charts the various restaurants and cafes that fed eager fairgoers.”—Feast Magazine
Author: Ray Blackston
Publisher: Baker Books
ISBN: 1441238956
Category : Fiction
Languages : en
Pages : 325
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Book Description
Number-cruncher-turned-missionary Jay Jarvis and his poetry-enthused girlfriend, Allie Kyle, are in for the trip of a lifetime. Joined by their friends, sports enthusiast Steve Cole and lime-lover Darcy Yeager, they head into the Outback of Australia, hoping for adventure. As the girls catch up on their girl talk and plan their next sight-seeing activity, Jay and Steve do a little planning of their own. With marriage proposals on their minds and little black jewelry boxes in their pockets, the guys chart out the perfect opportunity to pop the question. But will roo-chasing and busted Land Cruisers spoil their plans for perfect proposals? Ray Blackston's side-splitting humor, quirky characters, original poetry, song, and electrifying dialogue are back in this exciting sequel to Flabbergasted and A Delirious Summer.
Author: Suzanne Loudermilk
Publisher: Arcadia Publishing
ISBN: 143966840X
Category : History
Languages : en
Pages : 181
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Book Description
Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city. Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.
Author: Cletis R. Ellinghouse
Publisher: Xlibris Corporation
ISBN: 146531847X
Category : Biography & Autobiography
Languages : en
Pages : 408
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Book Description
Wayne Countys Lost River Settlements is a history of six hamlets in southeastern Missouri that were destroyed by the government to clear the landscape for development of Lake Wappapello on the St. Francis River in the late 1930s. Several of the profitable river bottom homesteads had been in the families for well over 100 years, but with nothing else to do the evicted farmers moved on reluctantly in what became the greatest upheaval in the history of the county. With so much of Wayne Countys assessed valuation lost in the government buyout, it was feared remaining tax revenues would be inadequate to support essential services and that the countys various parts by necessity soon would be attached to adjoining counties. That didnt happen, but citizens at the doomed county seat, Greenville, struggled through an ordeal of pain and uncertainty that went on for several months before finally coming to an agreement to build a new town outside the flood plain. Greenvilles turmoil and fight for survival is covered in the concluding segment of the book. It lives on as the county seat in its new location, but little is known today of the lost settlementsChaonia, Taskee, Ojibway, Bethel, Center Ridge and Kime, each near the other and all at the time of their destruction closely aligned by blood and marriagewhich gives added significance to the discovery of the papers of Henry Yeakley Mabrey (1836-1915), who spent his childhood at Kime and for the greater part of the rest of his life resided a few miles to the south at Center Ridge, which was just north of Chaonia, whose birth he witnessed in 1888. Chaonia, a railroad town, became the trading center for one of the richest farming areas in the southeastern part of the state. Much of what is known of the settlements formative years is based on information gleaned from the Mabrey papers, which include school, church, governmental, and Civil War journals, as well as diaries, letters, and personal notes. Mr. Mabrey, a teacher, served in a number of political posts, including two terms as commissioner of public schools and two terms as probate judge of Wayne County. The author brings a unique perspective to the story, since he has lived with it since early childhood. As he states in the preface of the book, My involvement, my yen to write about these people, was possibly ordained, for I had heard much chatter about many of the families and of course the lost settlements while growing up at Greenville. It is his hope his work brings a measure of honor if not appreciation to the families in the lost settlements whose sacrifices for the common good were for the most part made without fanfare or public notice.
Author: Robert F. Moss
Publisher: University of Georgia Press
ISBN: 0820360848
Category : Cooking
Languages : en
Pages : 305
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Book Description
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.
Author: Carl-Christian Freidank
Publisher: Table301
ISBN: 9780979794506
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
