Author: G. Wayne Dowdy
Publisher: Arcadia Publishing
ISBN: 1467142522
Category : History
Languages : en
Pages : 128
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Book Description
Memphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard�s Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.
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: Dave Hoekstra
Publisher: Chicago Review Press
ISBN: 1613730624
Category : Cooking
Languages : en
Pages : 486
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Book Description
Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restaurants. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People's Place is an unprecedented celebration of soul food, community, and oral history.
Author: Paula A. Johnson
Publisher: Arcadia Publishing
ISBN: 1625859538
Category : Cooking
Languages : en
Pages : 224
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Book Description
Over the past 225 years, Knoxville dining has come full circle--from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years, spreading culinary influence throughout the entire city. Early country music stars frequented Harold's Deli while visiting the city to perform on Tennessee's first live radio shows. Guests from around the world sat 266 feet in the air at the Sunsphere Restaurant, a fine dining establishment run by the Hardee's Corporation during Knoxville's World's Fair. Discover these and many more fascinating stories as author and historian Paula Johnson dives back in time through the stories of the city's great restaurants.
Author: Ty Matejowsky
Publisher: University of Alabama Press
ISBN: 0817321446
Category : Cooking
Languages : en
Pages : 233
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Book Description
A critical meditation of the iconic 24-7 roadside chain and its place in the southern imaginary Waffle House has long been touted as an icon of the American South. The restaurant’s consistent foregrounding as a resonant symbol of regional character proves relevant for understanding much about the people, events, and foodways shaping the sociopolitical contours of today’s Bible Belt. Whether approached as a comedic punchline on the Internet, television, and other popular media or elevated as a genuine touchstone of messy American modernity, Waffle House, its employees, and everyday clientele do much to transcend such one-dimensional characterizations, earning distinction in ways that regularly go unsung. Smothered and Covered: Waffle House and the Southern Imaginary is the first book to socioculturally assess the chain within the field of contemporary food studies. In this groundbreaking work, Ty Matejowsky argues that Waffle House’s often beleaguered public persona is informed by various complexities and contradictions. Critically unpacking the iconic eatery from a less reductive perspective offers readers a more realistic and nuanced portrait of Waffle House, shedding light on how it both reflects and influences a prevailing southern imaginary—an amorphous and sometimes conflicting collection of images, ideas, attitudes, practices, linguistic accents, histories, and fantasies that frames understandings about a vibrant if also paradoxical geographic region. Matejowsky discusses Waffle House’s roots in established southern foodways and traces the chain’s development from a lunch-counter restaurant that emerged across the South. He also considers Waffle House’s place in American and southern popular culture, highlighting its myriad depictions in music, television, film, fiction, stand-up comedy, and sports. Altogether, Matejowsky deftly and persuasively demonstrates how Waffle House serves as a microcosm of today’s South with all the accolades and criticisms this distinction entails.
Author: G. Wayne Dowdy
Publisher: Arcadia Publishing
ISBN: 1467150142
Category : History
Languages : en
Pages : 128
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Book Description
During the first forty-five years of the city's existence, slavery dominated the cultural and economic life of Memphis. The lives of enslaved people reveal the brutality, and their perseverance contributed greatly to the city's growth. Henry Davidson played a crucial role in the development of the city's first Methodist church and worship services for slaves. Mary Herndon was purchased by Nathan Bedford Forrest and sold to Louis Fortner, for whom she was put to work in the field, where she "chopped cotton, plowed it and did everything any other slave done." Thomas Bland secretly learned to read and write from a skilled slave and later used that knowledge to escape to Canada. Author G. Wayne Dowdy uncovers the forgotten people who built Memphis and the American South.
Author: Kim Reiner
Publisher: Arcadia Publishing
ISBN: 162585868X
Category : Business & Economics
Languages : en
Pages : 160
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Book Description
"Omaha is known for its beef, but the history of its most famous restaurants goes far beyond. The French Cafâe was the place to go to celebrate. Piccolo Pete's, Mister C's and Bohemian Cafâe helped shape neighborhoods in Little Italy, North Omaha and Little Bohemia. The tales of restaurateurs like the tragic Tolf Hanson; the ever-optimistic Ross Lorello; Anthony Oddo, once a resident at Boys Town; and Giuseppa Marcuzzo, a former bootlegger, also tell the story of the city. Restaurants played a prominent role as history unfolded in Omaha during prohibition, wartime rations, the fight for equal rights and westward expansion. Author Kim Reiner details the fascinating history behind Omaha's classic eateries." --Amazon.com
Author: Stephen Hacker
Publisher: Arcadia Publishing
ISBN: 1625856288
Category : History
Languages : en
Pages : 194
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Book Description
Louisville was home to fine cuisine long before the famous restaurant rows on Bardstown Road, Frankfort Avenue and East Market Street. Mazzoni's served the area's first rolled oyster. At the C-54 Grill, guests dined inside a remodeled aircraft, and Kaelin's prepared its classic cheeseburger. Hasenour's sauerbraten and Hoe Kow's war sui gai are two dishes that still make local mouths water when mentioned. Authors Stephen Hacker and Michelle Turner revisit the vivid personalities, celebrated spaces and unique recipes that made Louisville's historic eateries unforgettable.
Author: Paul Galvani
Publisher: Arcadia Publishing
ISBN: 1439664617
Category : Cooking
Languages : en
Pages : 205
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Book Description
“Stories of immigration, culture-clash . . . and old-fashioned hard work are told through the history of Houston’s long-gone, but still-beloved restaurants.” —Yesterday’s America With more than fourteen thousand eating establishments covering seventy different ethnic cuisines, Houston is a foodie town. But even in a place where eating out is a way of life and restaurants come and go, there were some iconic spots that earned a special place in the hearts and stomachs of locals. Maxim’s taught overnight millionaires how to handle meals that came with three forks. The Trader Vic’s at the Shamrock offered dedicated homebodies a chance for the exotic, and Sonny Look’s Sirloin Inn maintained the reputation of a city of steakhouses. From Alfred’s Delicatessen to Youngblood’s Fried Chicken, Paul and Christiane Galvani celebrate the stories and recipes of Houston’s fondly remembered tastemakers. “In the book, the Galvanis share Houston’s history and love of food. They take the reader on the banks of the bayou when the city received its first inhabitants before time hopping from the Original Mexican Restaurant to The Original Kelley’s Steakhouse. Other stops include Alfred’s Delicatessen and the San Jacinto Inn.” —Houston Business Journal
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.
