Author: Lorraine B. Diehl
Publisher: Clarkson Potter
ISBN:
Category : Cafeterias
Languages : en
Pages : 136
Book Description
On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times. The Automatwill take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages. The Automatwas a true American treasure, and here is its tribute. “I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck “To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon “Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis “I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark “I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen “The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy “I had the same lunch every day: three vegetables, a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins
The Automat
Author: Lorraine B. Diehl
Publisher: Clarkson Potter
ISBN:
Category : Cafeterias
Languages : en
Pages : 136
Book Description
On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times. The Automatwill take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages. The Automatwas a true American treasure, and here is its tribute. “I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck “To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon “Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis “I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark “I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen “The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy “I had the same lunch every day: three vegetables, a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins
Publisher: Clarkson Potter
ISBN:
Category : Cafeterias
Languages : en
Pages : 136
Book Description
On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times. The Automatwill take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages. The Automatwas a true American treasure, and here is its tribute. “I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck “To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon “Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis “I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark “I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen “The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy “I had the same lunch every day: three vegetables, a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins
Routledge Guide to Broadway
Author: Ken Bloom
Publisher: Routledge
ISBN: 1135871167
Category : Music
Languages : en
Pages : 302
Book Description
The Routledge Guide to Broadway is the second title in our new student reference series. It will introduce the student to the Broadway theater, focusing on key performers, writers, directors, plays, and musicals, along with the theaters themselves, key awards, and the folklore of Broadway. Broadway is the center of American theater, where all the great plays and musicals make their mark. Students across the country in theater history, performance, and direction/production look to Broadway for their inspiration. While there are illustrated coffee table type books on Broadway, there are few that offer a comprehensive look at the key figures and productions of the last two centuries. The Routledge Guide to Broadway offers this information in an easy-to-use, inexpensive format that will appeal to students, professors, and theatrical professionals.
Publisher: Routledge
ISBN: 1135871167
Category : Music
Languages : en
Pages : 302
Book Description
The Routledge Guide to Broadway is the second title in our new student reference series. It will introduce the student to the Broadway theater, focusing on key performers, writers, directors, plays, and musicals, along with the theaters themselves, key awards, and the folklore of Broadway. Broadway is the center of American theater, where all the great plays and musicals make their mark. Students across the country in theater history, performance, and direction/production look to Broadway for their inspiration. While there are illustrated coffee table type books on Broadway, there are few that offer a comprehensive look at the key figures and productions of the last two centuries. The Routledge Guide to Broadway offers this information in an easy-to-use, inexpensive format that will appeal to students, professors, and theatrical professionals.
Turning the Tables
Author:
Publisher: Univ of North Carolina Press
ISBN: 0807834742
Category : History
Languages : en
Pages : 374
Book Description
Turning the Tables
Publisher: Univ of North Carolina Press
ISBN: 0807834742
Category : History
Languages : en
Pages : 374
Book Description
Turning the Tables
Miscellaneous Series
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1042
Book Description
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1042
Book Description
Miscellaneous Series
Author: United States. Bureau of Foreign and Domestic Commerce
Publisher:
ISBN:
Category : South America
Languages : en
Pages : 1264
Book Description
Publisher:
ISBN:
Category : South America
Languages : en
Pages : 1264
Book Description
Broadway
Author:
Publisher: Routledge
ISBN: 1135950202
Category :
Languages : en
Pages : 678
Book Description
Publisher: Routledge
ISBN: 1135950202
Category :
Languages : en
Pages : 678
Book Description
Food & Material Culture
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Business & Economics
Languages : en
Pages : 392
Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Business & Economics
Languages : en
Pages : 392
Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
The Weekly Underwriter
Author: Alasco Delancey Brigham
Publisher:
ISBN:
Category : Insurance
Languages : en
Pages : 758
Book Description
Publisher:
ISBN:
Category : Insurance
Languages : en
Pages : 758
Book Description
New York Magazine
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Broadway
Author: Ken Bloom
Publisher: Routledge
ISBN: 1135950199
Category : Reference
Languages : en
Pages : 679
Book Description
This volume is another example in the Routledge tradition of producing high-quality reference works on theater, music, and the arts. An A to Z encyclopedia of Broadway, this volume includes tons of information, including producers, writer, composers, lyricists, set designers, theaters, performers, and landmarks in its sweep.
Publisher: Routledge
ISBN: 1135950199
Category : Reference
Languages : en
Pages : 679
Book Description
This volume is another example in the Routledge tradition of producing high-quality reference works on theater, music, and the arts. An A to Z encyclopedia of Broadway, this volume includes tons of information, including producers, writer, composers, lyricists, set designers, theaters, performers, and landmarks in its sweep.