The 1910 Trip of the H.M.M.B.A. to California and the Pacific Coast PDF Download
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Author: George Wharton James
Publisher:
ISBN:
Category : California
Languages : en
Pages : 396
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Book Description
Author: George Wharton James
Publisher:
ISBN:
Category : California
Languages : en
Pages : 396
Get Book Here
Book Description
Author: George Wharton James
Publisher:
ISBN:
Category : California
Languages : en
Pages : 377
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Book Description
Author: George Wharton James
Publisher: Forgotten Books
ISBN: 9781333711818
Category :
Languages : en
Pages : 390
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Book Description
Excerpt from The 1910 Trip of the H. M. M. B. A. To California and the Pacific Coast The promises made by the writer when the invitation was extended were more than kept. And at the Farewell! At the Oakland Mole. There was an increase rather than a decrease of enthusiastic appreciation. It was then that the writing of a book descriptive of the trip was suggested. And the pleasant task fell into my hands. The 1910 trip, as was that of 1896. Was planned by the Southern Cali fornia Hotel Association, under the presidency of John S. Mitchell. Of the Hollenbeck and the Alexandria. But, as is well known in our State. And growing to be well known throughout the country. California is a unit in working for its own welfare and. Therefore. The California Hotel Asso ciation, of San Francisco. Was asked to join with the Southern California Hotel Association in extending the invitation. Exactly as they did on the former occasion. Although San Francisco was still working strenuously to completely recover from the disastrous effects of the tragedy of 1906, she responded with her usual cordiality and vim. And the result was the invitation was extended by the two associations that the annual meeting be held in Los Angeles in 1910. And entertainment be extended throughout the State to San Francisco. The invitation was duly accepted. And we have yet to hear of one person who has regretted it. The results. Better than any words of mine. Show how successfully everything was done. Nothing was forgotten no one was ignored, everyone and everything was attended to. So that the program went through without a hitch. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: George Wharton 1858-1923 James
Publisher: Wentworth Press
ISBN: 9781360004839
Category : History
Languages : en
Pages : 400
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Alissandra Dramov
Publisher: Author House
ISBN: 149182414X
Category : History
Languages : en
Pages : 321
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Book Description
Carmel-by-the-Sea, The Early Years (1903-1913) describes the establishment of Carmel-by-the-Sea, California, along with an overview of the history of the Carmel Mission and the Monterey Peninsula. The book's emphasis is on the development of Carmel as a Bohemian artists' and writers' colony at the start of the 20th century. The town's first decade of existence is described: the businesses and services offered, and the residential architecture. There are biographies of the well-known Bohemian artists, writers, poets, builders, and other notable residents and visitors in the early 1900's. This original group of settlers, the majority of whom came from Northern California's Bay Area, were distinctive individuals, who were drawn to the coastal village by its scenic beauty and the inspiration it provided for their intellectual pursuits. They set the tone that made Carmel-by-the-Sea a Bohemian enclave on the West Coast, and distinguished it as a unique place. These early residents and visitors left a significant and lasting impact on the future of the seaside town, which in turn attracted other creative talents to the area, through the years and still to this day. Carmel-by-the-Sea, The Early Years (1903-1913), preserves the literary, artistic, cultural, and architectural heritage of Carmel and the Monterey Peninsula region.
Author: Joseph R. Haynes
Publisher: Univ of South Carolina Press
ISBN: 1643363921
Category : Cooking
Languages : en
Pages : 302
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Book Description
An award-winning barbecue cook boldly asserts that southern barbecuing is a unique American tradition that was not imported. The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.
Author: California State Library
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 1186
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Book Description
Vols. for 1971- include annual reports and statistical summaries.
Author:
Publisher:
ISBN:
Category : California
Languages : en
Pages : 722
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Book Description
Author: Southwest Museum (Los Angeles, Calif.)
Publisher:
ISBN:
Category : Arizona
Languages : en
Pages : 460
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Book Description
"This constitutes the third edition of the original catalogue issued by Dr. Munk in 1900 and 1908. The first contained a few hundred volumes, the second about 1000; the present includes several thousand items, and is accompanied by a subject index"--Foreword, page 11.
Author: Joseph R Haynes
Publisher: Arcadia Publishing
ISBN: 1439657874
Category : Cooking
Languages : en
Pages : 281
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Book Description
The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.
