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  • 1800-1849
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Nightcap

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A drink, usually one containing alcohol, taken just before bedtime or as the last drink of the night, dating in print to 1814...

Zinfandel

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...Also “zin” for short. A red vinifera grape that is usually made into a robust, fruity, tannic wine. It is the most widely propagated grape in California, growing in nearly every wine region in the state, and one of American viticulture...

Roadhouse

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...An inexpensive restaurant, saloon, nightclub, or inn located along a highway. The term dates in print to 1806...

Bird’s Nest Pudding

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...Also “crow’s nest pudding.” A very old New England fruit pudding (most commonly made with apples), usually with a crust and some kind of sauce. The finished dish somewhat resembles a bird’s nest. It dates in print to 1833...

The origins of pizza and the pizzeria

Antonio Mattozzi

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...The precise date that the first pizzeria opened in Naples is not known, nor do we know when the first pizzaiolo was called by that specific name. The fact that neither “pizzeria” nor “pizzaiolo” appear in lists of Neapolitan trades...

The ‘Perverse Strangeness of the Seasons’: 1816–17

Italy and the Potato: A History, 1550–2000

Continuum, 2012

Book chapter

...The crisis of 1816–17 is sometimes given as the time when Italians began to eat (and grow) the potato. Donatella Lippi , ‘Al tempo dei...

Mapping Sewer Spaces in mid-Victorian London

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...Sewers are paradoxically both signifiers of rational modernity and reliquaries of archaic fears: the literal and metaphorical bowels of the city, everyday yet alien spaces. The primary way of visualizing sewers is through maps, where, along...

Upholding Status: The Diet of a Noble Family in Early Nineteenth-Century La Mancha

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...In the spring of 1807, the old marchioness of Cervera, doña María Theresa Miró, saw her family properties in Almagro legally constrained. Her husband had died years before, leaving her the remains of a still large patrimony (land with olive...

Kitchen Moralities

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

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The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...The New England colonist Cotton Mather understood well enough that to be a good Christian, one did not need to be in kneeling at prayer in church: ‘Truly the meanest work you have to do in your service, though it be in the stable...

Food Outdoors on Farms and on Estates: Changing Eating Habits of Country Folk in Hungary, 1760–1960

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...The time-span 1760–1960 covers two fundamental periods of change: the mid-eighteenth-century agricultural improvements, and the suspension of private farming due to the political situation in the mid-twentieth century. This chapter...