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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...
...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...

Breakfast and the Breakfast-Table

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2013

Book chapter

...Women’s magazines were a highly influential form of popular culture in the nineteenth century. Appearing weekly or monthly, these publications carried a lively mix of fashion features, serialised fiction, accounts of travel, gardening...

The Perfect Breakfast

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

Bloomsbury Academic, 2013

Book chapter

...Preceding the three breakfast cookbooks is this ‘Tabular Introduction’ to The Dictionary of Dainty Breakfasts by Phyllis Browne (Sarah Sharp Hamer). The pseudonym ‘A Mere Man’ masked the identity of the writer, Sir Frederick William...

Fifty Breakfasts

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2013

Book chapter

...Redolent with the taste of Empire, pukka Colonel Kenney Herbert’s bracing book is the epitome of the manly, no-nonsense approach to cookery. He writes with aplomb and inclines to the kinds of offerings once described as ‘dishes men like...

Delicatessen

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 “deli.” A grocery store that usually sells cooked meats, prepared foods, and delicacies. The word is from the German Delikatessen, “delicacies,” first appearing in print in 1877. In the 1880s, it referred to preserved foods. During...

Enchilada

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 corn tortilla stuffed with various fillings of meat, cheese, chorizo sausage, and other ingredients, then smothered in chile sauce and baked in the oven. It is an American Spanish term meaning “in chile” and was first printed in the U.S...

Pioneer Grassland Farming: Pragmatism, Innovation and Experimentation

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction Within ten years of the start of organised settlement, British colonists had recognised that the carrying capacity of New Zealand’s extensive low shrub and tussock grasslands...