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  • 1850-1899
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Extracts from The Market Assistant

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Going To Market Some fifty years ago it was the common custom for the thrifty “old New Yorker,” when going to market, to start with the break of day, and carry along with him the large “market-basket,” then considered a very...

Breakfast Dishes for Every Morning of Three Months

The English Breakfast : The Biography of a National Meal with Recipes

Bloomsbury Academic, 2013

Book chapter

...Miss M. L. Allen’s (1884) Breakfast Dishes for Every Morning of Three Months is aimed at housekeepers of establishments in which—even though the author describes the work as intended for houses of the upper middle class—economy was a prime...

Lunch Counter

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, casual restaurant serving simple food at a counter, although most lunch counters also have tables or booths. The term, first recorded in 1865, has many synonyms—“lunch stand,” “hash house,” “short-order restaurant,” “snack...

Gefilte Fish

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 “gefulte fish.” A small fish dumpling or quenelle seasoned with chopped eggs, onion, and pepper, which according to tradition should be made from several varieties of freshwater fish. The dish is frequently served at Jewish American...

Hamburger

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 “burger” and “beefburger.” A grilled, fried, or broiled patty of ground beef, usually served on a “hamburger bun” and topped with ketchup, onions, or other condiments. Hamburgers, along with hot dogs, are considered the most...

Jambalaya

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 main dish of rice, pork, ham, sausage, shrimp, crayfish, and seasonings—or any combination of the above. Jambalaya is one of the most famous Cajun-Creole creations, with as many versions—and incorporating as wide a variety...

Prairie Oyster

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 “prairie cocktail.” A cocktail made by dropping 1 unbroken egg yolk into a tumbler, adding 2 t. Worcestershire sauce, 2 dashes Tabasco sauce, a pinch of salt and pepper, and 1 t. malt vinegar. It is considered by bartenders...
...In Louisa May Alcott’s Little Men (1871), the second book in her popular Little Women series, the boys at Plumfield School are thrilled to learn that Daisy, one of the few girls at the all-boys’ school, has begun cooking lessons in a small...

Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States

Matthew Smith

Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015). Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...Introduction The expert on nutrition is not the nutrition expert, but the man who has studied nutrition by the ultimate method of research...

Learning about the Environment in Early Colonial New Zealand

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction Takata pai, takata mohio Knowledge makes a person good Since the Enlightenment, European science has viewed the world as a web of interconnected and functionally related components. What has already...