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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: Ann Lemons Pollack
Publisher: Arcadia Publishing
ISBN: 1439665869
Category : Cooking
Languages : en
Pages : 124
Get Book Here
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: Ann Lemons Pollack
Publisher: Arcadia Publishing
ISBN: 1467145122
Category : History
Languages : en
Pages : 160
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Book Description
St. Louis has an appetite for sure. The places that made it that way have fascinating tales of hard work and good flavor. From the white tablecloths of Tony's to the counter at Woofie's, the Gateway City came to culinary prominence. The glories of Union Station's Fred Harvey restaurant and simple spots like the Piccadilly highlight the variety. Mai Lee serves as the city's first Vietnamese restaurant, and Mammer Jammer was home of St. Louis's hottest sandwich. Recipes are included, like a favorite soup of Missouri's own Harry Truman. Ann Lemons Pollack, author of Lost Restaurants of St. Louis, found these stories and more, all to whet your appetite.
Author: Ann Lemons Pollack
Publisher: Arcadia Publishing
ISBN: 1467140260
Category : Business & Economics
Languages : en
Pages : 1
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Book Description
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 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.
Author: Greg Borzo
Publisher: Arcadia Publishing
ISBN: 1625859333
Category : Business & Economics
Languages : en
Pages : 224
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Book Description
Chicago author, Greg Borzo, recalls the city's celebrated lost restaurants. Many of Chicago's greatest or most unusual restaurants are no longer taking reservations, but they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and created a smorgasbord of culinary choices. Stretching across almost two centuries of memorable service and adventurous menus, this book revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk.
Author: Ann Lemons Pollack
Publisher: Arcadia Publishing
ISBN: 1439671672
Category : Travel
Languages : en
Pages : 152
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Book Description
St. Louis has an appetite for sure. The places that made it that way have fascinating tales of hard work and good flavor. From the white tablecloths of Tony's to the counter at Woofie's, the Gateway City came to culinary prominence. The glories of Union Station's Fred Harvey restaurant and simple spots like the Piccadilly highlight the variety. Mai Lee serves as the city's first Vietnamese restaurant, and Mammer Jammer was home of St. Louis's hottest sandwich. Recipes are included, like a favorite soup of Missouri's own Harry Truman. Ann Lemons Pollack, author of Lost Restaurants of St. Louis, found these stories and more, all to whet your appetite.
Author: Suzanne Corbett
Publisher: Arcadia Publishing
ISBN: 1439673586
Category : History
Languages : en
Pages : 160
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Book Description
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
Author: Patti Woods
Publisher: Arcadia Publishing
ISBN: 1467118036
Category : Business & Economics
Languages : en
Pages : 128
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Book Description
The Culinary History of Fairfield, Connecticut, brims with bygone and beloved eateries and watering holes. Discover some of these lose classics, from the Sun Tavern-where George Washington enjoyed a few victuals-to the Scenario, where local celebrities always had a seat reserved at the bar. The best doughnuts in town were at the corner of Post and Beaumont at Devore's, while Art Green served up his famous chocolate cream pies at the Pie Plate. Join author Patti Woods for a generous serving of nostalgia complete with nachos from Sidetrack's, chili from Kuhn's and maybe even an ice cold beer from the Driftwood. Book jacket.
Author: Vivian Gibson
Publisher:
ISBN: 9781948742641
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Vivian Gibson grew up in Mill Creek, a neighborhood of St. Louis razed in 1955 to build a highway. Her family, friends, church community, and neighbors were all displaced by urban renewal. In this moving memoir, Gibson recreates the every day lived experiences of her family, including her college-educated mother, who moved to St. Louis as part of the Great Migration, her friends, shop owners, teachers, and others who made Mill Creek into a warm, tight-knit, African-American community, and reflects upon what it means that Mill Creek was destroyed by racism and "urban renewal."
Author: Bryan M. Jack
Publisher: University of Missouri Press
ISBN: 0826266169
Category : History
Languages : en
Pages : 193
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Book Description
In the aftermath of the Civil War, thousands of former slaves made their way from the South to the Kansas plains. Called “Exodusters,” they were searching for their own promised land. Bryan Jack now tells the story of this American exodus as it played out in St. Louis, a key stop in the journey west. Many of the Exodusters landed on the St. Louis levee destitute, appearing more as refugees than as homesteaders, and city officials refused aid for fear of encouraging more migrants. To the stranded Exodusters, St. Louis became a barrier as formidable as the Red Sea, and Jack tells how the city’s African American community organized relief in response to this crisis and provided the migrants with funds to continue their journey. The St. Louis African American Community and the Exodusters tells of former slaves such as George Rogers and Jacob Stevens, who fled violence and intimidation in Louisiana and Mississippi. It documents the efforts of individuals in St. Louis, such as Charlton Tandy, Moses Dickson, and Rev. John Turner, who reached out to help them. But it also shows that black aid to the Exodusters was more than charity. Jack argues that community support was a form of collective resistance to white supremacy and segregation as well as a statement for freedom and self-direction—reflecting an understanding that if the Exodusters’ right to freedom of movement was limited, so would be the rights of all African Americans. He also discusses divisions within the African American community and among its leaders regarding the nature of aid and even whether it should be provided. In telling of the community’s efforts—a commitment to civil rights that had started well before the Civil War—Jack provides a more complete picture of St. Louis as a city, of Missouri as a state, and of African American life in an era of dramatic change. Blending African American, southern, western, and labor history, The St. Louis African American Community and the Exodusters offers an important new lens for exploring the complex racial relationships that existed within post-Reconstruction America.
Author: Rhys A. Martin
Publisher: Arcadia Publishing
ISBN: 1625859104
Category : Cooking
Languages : en
Pages : 192
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Book Description
"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.
