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Author: Rick Browne
Publisher: Andrews Mcmeel+ORM
ISBN: 1449443923
Category : Cooking
Languages : en
Pages : 409
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Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
Author: Rick Browne
Publisher: Andrews Mcmeel+ORM
ISBN: 1449443923
Category : Cooking
Languages : en
Pages : 409
Get Book
Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
Author: Ellen Williams
Publisher: New York Review of Books
ISBN: 9781892145154
Category : Business & Economics
Languages : en
Pages : 360
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Book Description
Discover venerable dining rooms, gas-lit taverns, and old-world apothecaries and tobacconists from the New York of George Washington, Walt Whitman, Mark Twain, Boss Tweed, Harry Houdini, and P.T. Barnum. This old-world guide covers restaurants, gourmet shops, cafes, saloons and bars, hardware stores, and home furnishings stores. Illustrations.
Author: John Nolen
Publisher: Boston : M. Jones Company
ISBN:
Category : Art, Municipal
Languages : en
Pages : 268
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Book Description
Author: Richard Handler
Publisher: Duke University Press
ISBN: 9780822319740
Category : Art
Languages : en
Pages : 276
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Book Description
An ethnographic exploration of the presentation of history at Colonial Williamsburg. It examines the packaging of American history, and the consumerism and the manufacturing of cultural beliefs.
Author: Theodor Herzl
Publisher: Wildside Press LLC
ISBN: 1479418862
Category : Fiction
Languages : en
Pages : 113
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Book Description
The Old New Land (or "Altneuland" in the original German) is a utopian novel published by Theodor Herzl, the founder of political Zionism, in 1902. Outlining Herzl's vision for a Jewish state in the Land of Israel, Altneuland became one of Zionism's establishing texts.
Author: Simon J. Bronner
Publisher: Syracuse University Press
ISBN: 9780815602163
Category : Music
Languages : en
Pages : 278
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Book Description
Ask an old-timer what life was like in rural upstate New York during the nineteenth and early twentieth centuries and you will hear about the dances and bees that brought villagers and farmers together. You will hear of favorite fiddlers who held center stage with dance tunes taken from early British and American sources. You will hear of old-time music and its significance to a people making the transition from a rural, agricultural life to an urban, industrial one. Old-Time Music Makers of New York State is the first book published on this rich legacy of traditional Anglo-American music and dance. It traces the development of old-time music beginning with its movement into New York State from New England in the early nineteenth century and to its combination with commercial country music in the twentieth century. Exploring the regional character of the music and its meaning co the people who enjoy it, Bronner introduces memorable figures from the major periods in the development of old-time music, and he places their stories, their lives, and their music in the context of the region's cultural and historical changes. This is much more than a regional study, however. Bronner brings to the fore issues of national scope and interest. He discusses the relationship of old-time music to the commercial country music with which it has been closely aligned, and he challenges the prevailing wisdom that the origins of country music are in the South. Musician, fan, folklorist, and historian alike will benefit from and enjoy this book. The many musical transcriptions, annotations, photographs, and appendixes provide a valuable reference to be used again and again.
Author: Carolyn Marvin
Publisher: Oxford University Press
ISBN: 0198021380
Category : Technology & Engineering
Languages : en
Pages : 294
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Book Description
In the history of electronic communication, the last quarter of the nineteenth century holds a special place, for it was during this period that the telephone, phonograph, electric light, wireless, and cinema were all invented. In When old Technologies Were New, Carolyn Marvin explores how two of these new inventions--the telephone and the electric light--were publicly envisioned at the end of the nineteenth century, as seen in specialized engineering journals and popular media. Marvin pays particular attention to the telephone, describing how it disrupted established social relations, unsettling customary ways of dividing the private person and family from the more public setting of the community. On the lighter side, she describes how people spoke louder when calling long distance, and how they worried about catching contagious diseases over the phone. A particularly powerful chapter deals with telephonic precursors of radio broadcasting--the "Telephone Herald" in New York and the "Telefon Hirmondo" of Hungary--and the conflict between the technological development of broadcasting and the attempt to impose a homogenous, ethnocentric variant of Anglo-Saxon culture on the public. While focusing on the way professionals in the electronics field tried to control the new media, Marvin also illuminates the broader social impact, presenting a wide-ranging, informative, and entertaining account of the early years of electronic media.
Author:
Publisher:
ISBN:
Category : Archaeological surveying
Languages : en
Pages : 288
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Book Description
Author: Greg Young
Publisher: Simon and Schuster
ISBN: 1612435769
Category : History
Languages : en
Pages : 399
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Book Description
Uncover fascinating, little-known histories of the five boroughs in The Bowery Boys’ official companion to their popular, award-winning podcast. It was 2007. Sitting at a kitchen table and speaking into an old karaoke microphone, Greg Young and Tom Meyers recorded their first podcast. They weren’t history professors or voice actors. They were just two guys living in the Bowery and possessing an unquenchable thirst for the fascinating stories from New York City’s past. Nearly 200 episodes later, The Bowery Boys podcast is a phenomenon, thrilling audiences each month with one amazing story after the next. Now, in their first-ever book, the duo gives you an exclusive personal tour through New York’s old cobblestone streets and gas-lit back alleyways. In their uniquely approachable style, the authors bring to life everything from makeshift forts of the early Dutch years to the opulent mansions of The Gilded Age. They weave tales that will reshape your view of famous sites like Times Square, Grand Central Terminal, and the High Line. Then they go even further to reveal notorious dens of vice, scandalous Jazz Age crime scenes, and park statues with strange pasts. Praise for The Bowery Boys “Among the best city-centric series.” —New York Times “Meyers and Young have become unofficial ambassadors of New York history.” —NPR “Breezy and informative, crowded with the finest grifters, knickerbockers, spiritualists, and city builders to stalk these streets since back when New Amsterdam was just some farms.” —Village Voice “Young and Meyers have an all-consuming curiosity to work out what happened in their city in years past, including the Newsboys Strike of 1899, the history of the Staten Island Ferry, and the real-life sites on which Martin Scorsese’s Vinyl is based.” —The Guardian
Author: Simon Patrick
Publisher:
ISBN:
Category : Apocryphal books
Languages : en
Pages : 1044
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Book Description
