Philadelphia Restaurants, 2001-2002 PDF Download
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Author: Carol Diuguid
Publisher:
ISBN: 9781570062926
Category : Travel
Languages : en
Pages : 180
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Book Description
Author: Carol Diuguid
Publisher:
ISBN: 9781570062926
Category : Travel
Languages : en
Pages : 180
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Book Description
Author: Amy Strauss
Publisher: Arcadia Publishing
ISBN: 1467141755
Category : History
Languages : en
Pages : 240
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Book Description
Culinary Memories from Philidelphia's Past...Beyond the Cheesesteak Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn & Hardart's, consistently delivered near-perfect comfort food classics via vending machine. Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.
Author: Zagat Survey
Publisher:
ISBN: 9781570062896
Category : Travel
Languages : en
Pages : 230
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Book Description
Author: April White
Publisher: Temple University Press
ISBN: 143990149X
Category : Travel
Languages : en
Pages : 191
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Book Description
When renowned national food critic John Mariani ranked Philadelphia's food scene among the top ten in the country, placing it alongside longtime culinary destinations New York and San Francisco, nobody at Philadelphia Magazine was surprised. That's what the magazine's food critics—always in search of the best of Philly—have known for years. Now, the Philadelphia Magazine's Ultimate Restaurant Guide condenses their comprehensive knowledge—and thousands of meals—into one informative, easy-to-digest handbook, essential for both the Philadelphia foodie and the hungry tourist. What's on the menu: * Profiles of Philadelphia's most influential chefs and restaurant owners, including Le Bec-Fin's Georges Perrier, and restaurant mogul Stephen Starr. * A behind-the-scenes look at the Philadelphia food purveyors, who are responsible for some of the nation's hottest food trends—from La Colombe coffee to Metropolitan Bakery's artisanal breads to Jubilee Chocolates. * Reviews of more than 230 of the best restaurants in the Philadelphia region, from Center City mainstays Susanna Foo and Morimoto to suburban destinations Alison at Blue Bell and Carmine's Café. * Easy-to-use index of restaurants by cuisine and neighborhood.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3310
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Book Description
Author: Pennsylvania. Dept. of Agriculture. Dairy and Food Division
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 886
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Book Description
Author: David Beriss
Publisher: A&C Black
ISBN: 1845207556
Category : Social Science
Languages : en
Pages : 252
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Book Description
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. This text brings together anthropological insights into these postmodern places.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: Vincent Terrace
Publisher: McFarland
ISBN: 1476604452
Category : Performing Arts
Languages : en
Pages : 437
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Book Description
Over the course of 80 years television has produced countless programs, many of which fit a particular profile. Did you know, for example, some programs are devoted to ghosts, genies, angels and even mermaids? Color broadcasting was first tested in 1941? Live models were used to advertise lingerie as early as 1950? Or that nudity (although accidental) occurred on TV long before cable was even thought possible? These are just a few of the many facts and firsts that can be found within the 145 entries included. Appropriate for fans and scholars, and bursting with obscure facts, this work traces the evolution of specific topics from 1925 through the 2005-2006 season. Entries include such diverse themes as adolescence, adult film actresses on TV, bars, espionage, gays, immigrants, lawyers, transsexuals and truckers, as well as locations like Canada, Hawaii, New York and Los Angeles. Each entry is arranged as a timeline, clearly displaying how television's treatment of the subject has changed through the years. Each entry is as complete as possible and contains series, pilot, special and experimental program information. Whether just a fan of television and eager to know more about the medium or a scholar seeking hard-to-find facts and information, this book traces the history of specific topics from television's infancy to its changes in the early twenty-first century.
Author: Gary Allen
Publisher: Bloomsbury Publishing USA
ISBN: 0313069174
Category : Social Science
Languages : en
Pages : 456
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Book Description
The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States. Most entries include Further Reading. The frontmatter includes an Alphabetical List of Entries and a Topical List of Entries to allow the reader to quickly find subjects of interest. Numerous cross-references in the entries and blind entries provide other search strategies. The person and subject index is another in-depth search tool. Sample entries: Advertising, Agribusiness, Altria, Animal Rights, Betty Crocker, Celebrity Chefs, Chain Restaurants, Commodities Exchange, Cooking Technology, Culinary Tourism, Eco-terrorism, Environmental Protection Agency, Ethnic Food Business, European Union, Flavors and Fragrances, Food Safety, Food Service Industry, Genetic Engineering, Internet, Labor and Labor Unions, Marketing to Children, McDonald's, Meat Packing, North American Free Trade Agreement, Nutrition Labeling, Organic Foods, Poultry Industry, Slow Food, SPAM, Television, Trader Joe's, Tupperware, TV Dinners, Whole Foods, Williams-Sonoma, Wine Business
