Oldest Restaurants in the USA and Europe PDF Download
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Author: Dr. Diane Holloway Cheney
Publisher: Gatekeeper Press
ISBN: 166293694X
Category : Cooking
Languages : en
Pages : 404
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Book Description
Eating with others is a restorative activity. When dining in an historic restaurant, the setting, cuisine, and relics of the past take us back in time. We come to understand a people’s history through the restaurant, those who founded it, how it stayed afloat, special dishes, and past famous guests. Recipes featuring local foods prepared by distinctive chefs leave diners with a souvenir of a beloved restaurant. We may find ourselves swept away by the unique atmosphere, friendly waitpersons, and abundant information to inform our historic journey.
Author: Dr. Diane Holloway Cheney
Publisher: Gatekeeper Press
ISBN: 166293694X
Category : Cooking
Languages : en
Pages : 404
Get Book Here
Book Description
Eating with others is a restorative activity. When dining in an historic restaurant, the setting, cuisine, and relics of the past take us back in time. We come to understand a people’s history through the restaurant, those who founded it, how it stayed afloat, special dishes, and past famous guests. Recipes featuring local foods prepared by distinctive chefs leave diners with a souvenir of a beloved restaurant. We may find ourselves swept away by the unique atmosphere, friendly waitpersons, and abundant information to inform our historic journey.
Author: Rebecca L. Spang
Publisher:
ISBN: 9780674006850
Category : History
Languages : en
Pages : 325
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Book Description
Looks at the social, political, and intellectual history of dining out, food culture, and gastronomy in Paris.
Author: Katie Rawson
Publisher: Reaktion Books
ISBN: 1789140951
Category : History
Languages : en
Pages : 248
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Book Description
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
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: Diane Cheney
Publisher: Gatekeeper Press
ISBN: 1662952538
Category : Biography & Autobiography
Languages : en
Pages : 267
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Book Description
This book follows the lives of Jacqueline, John Jr., Caroline, Robert, Ted, and Joseph Kennedy up to the present time. It includes relationships with Marilyn Monroe, Carly Simon, Aristotle Onassis, Richard Nixon and others. The interactions of each Kennedy after John Kennedy was assassinated are shocking, poignant, and heart-rending.
Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Category : Cooking
Languages : en
Pages : 528
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Book Description
Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Author: Harry Kloman
Publisher: iUniverse
ISBN: 1450258670
Category : Cooking
Languages : en
Pages : 0
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Book Description
How old is Ethiopian cuisine and the unique way of eating it? Ethiopians proudly say their cuisine goes back 3,000 to 5,000 years. Archaeologists and historians now believe it emerged in the first millennium A.D. in Aksum, an ancient kingdom that occupied whats now the northern region of Ethiopia and the southern region of neighboring Eritrea. But regardless of when Ethiopians began to eat spicy wots atop the spongy flatbread injera, or when they first drank the intoxicating honey wine called tej, their cuisine remains unique in the world. Mesob Across America: Ethiopian Food in the U.S.A. brings together what respected scholars and passionate Ethiopians know and believe about this delectable cuisine. From the ingredients of the Ethiopian kitchen the foods, the spices, and the ways of combining them to a close-up look at the cuisines history and culture, Mesob Across America is both comprehensive and anecdotal. Explore the history of how restaurant communities emerged in the U.S., and visit them as they exist today. Learn how to prepare a five-course Ethiopian meal, including homemade tej. And solve the mystery of when Ethiopian food made its debut in America which was not when most Ethiopians think it did.
Author: Katherine Chloe Cahoon
Publisher: Greenleaf Book Group
ISBN: 1608320782
Category : Family & Relationships
Languages : en
Pages : 254
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Book Description
A one-of-a-kind guide packed with road-tested tips for meeting European men—whether you’re looking for love, lust, or anything in between. In The Single Girl’s Guide to Meeting European Men, Katherine Chloé Cahoon offers forty proven tips for meeting and interacting with European men, and then guides readers through the hottest man-meeting spots in Europe, country by country—including addresses, phone numbers, and websites of establishments where single girls have the best chance of meeting Europe’s hottest males. Whether prowling for a spontaneous European fling or scouting for Mr. Love-of-Your-Life, you’ll find that Cahoon’s tips—which work on men at home, too—take into account the various approaches, boundaries, and goals you may have for dating during your European foray. She also outlines the traits of men from various European countries, and gives advice ranging from how to stay safe while meeting them to how to deal with beaus back home who may complicate an amorous European getaway. Filled with sexy and often hilarious real-life stories from each country, The Single Girl’s Guide will make your time in Europe an exciting, man-filled adventure.
Author: Robert Trappl
Publisher: World Scientific
ISBN: 981461162X
Category :
Languages : en
Pages : 1130
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Book Description
Contents:How Many "Demons" Do We Need? Endophysical Self-Creation of Material Structures and the Exophysical Mystery of Universal Libraries (G Kampis & O E Rössler)Some Implications of Re-Interpretation of the Turing Test for Cognitive Science and Artificial Intelligence (G Werner)Why Economic Forecasts will be Overtaken by the Facts (J D M Kruisinga)Simulation Methods in Peace and Conflict Research (F Breitenecker et al)Software Development Paradigms: A Unifying Concept (G Chroust)Hybrid Hierarchies: A Love-Hate Relationship Between ISA and SUPERC (D Castelfranchi & D D'Aloisi)AI for Social Citizenship: Towards an Anthropocentric Technology (K S Gill)Organizational Cybernetics and Large Scale Social Reforms in the Context of Ongoing Developments (E Bekjarov & A Athanassov)China's Economic Reform and its Obstacles: Challenges to a Large-Scale Social Experiment (J Hu & X Sun)Comparing Conceptual Systems: A Strategy for Changing Values as well as Institutions (S A Umpleby)and others Readership: Researchers in the fields of cybernetics and systems, artificial intelligence, economics and mathematicians.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 619
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
