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  • 1850-1899
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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...

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.

Search for publications

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.

Search for publications

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.

Search for publications

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...

Body and Soul: From Tension to Bifurcation

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...The dichotomy of body and soul permeates much of the history of philosophy. There is no one way to approach and account for this tension. The history of food generally eschews the very notion, and the relation between food, body, and soul...

The Breakfast Book

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

Bloomsbury Academic, 2013

Book chapter

...Brimming with social aspiration, this earliest of the three cookbooks perfectly captures the spirit of gentrification behind the rise of the English Breakfast. French terms are much in evidence, and there is a definite preference...

Spiritual Cleansing: Priests and Prostitutes in Early Victorian London

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...The reform of streetwalking prostitutes in Victorian London is an instance in the urban historical geography of dirt that emphasizes immaterial and spiritual as well as material and physical forms of filth. In this chapter I present a novel...