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  • 1920-1929
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Lyrics and Verse

Shonna Milliken Humphrey

Shonna Milliken Humphrey is the author of Show Me Good Land and Dirt Roads and Diner Pie. Her essays have appeared in The New York Times, The Atlantic, and Salon. For two years, she was a food writer for The Maine Sunday Telegram. Learn more at: www.shonnahumphrey.com Author affiliation details are correct at time of print publication.

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Gin

Bloomsbury Academic, 2020

Book chapter

...It is difficult to imagine a spirit with more lyrical longevity than gin. It spans genres, and I am hard-pressed to name another alcohol that possesses this universal presence. Country music is all about beer, whiskey—and gin. Rap music...

Upside-Down Cake

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 cake that is baked with its filling or flavoring on the bottom and then inverted before serving. The first mention in print of such a cake was in 1920, and it was so listed in the 1936 Sears, Roebuck catalog, but the cake is somewhat...

How Refrigerators Work

Jonathan Rees

Jonathan Rees is Professor of History at Colorado State University - Pueblo, USA. He is the author of four books, including of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America (2013) and Industrialization and the Transformation of American Life: A Brief Introduction (2012). Author affiliation details are correct at time of print publication.

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Refrigerator

Bloomsbury Academic, 2015

Book chapter

...There are other ways to preserve food besides refrigeration. However, the only way to keep food fresh for an extended period of time without affecting the taste is to own a refrigerator—that accounts for the tremendous popularity...

Thousand Islands Dressing

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 “Thousand Island” and “1000 Island.” A salad dressing based on Russian dressing, with various additions of pickles, cream, green peppers, and other seasonings. The name dates in print to 1920 and probably derives from the place where...

Jujube

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

...(Ziziphus jujuba). Also “Chinese date.” The fruit of an Old World tree having dark red skin and yellowish flowers. The term, which comes from French jujube and Latin jujuba and dates in English to about 1400, also applies to several...

Remaking the Grasslands: the 1920s and 1930s

Tom Brooking

Tom Brooking is Professor of History at the University of Otago, New Zealand. He is co-editor (with Eric Pawson) of Environmental Histories of New Zealand (2002) and is a member of the Council of the Agricultural History Society. Author affiliation details are correct at time of print publication.

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and

Paul Star

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction In New Zealand as elsewhere in the Western World the end of the First World War ushered in great hopes for the future. Like most nations which supported the Allied cause, New Zealand hoped to take advantage...

The Cooking of Consent, Italy 1922–35

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive commitment to food and its...

Po’Boy

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 “poor boy.” A sandwich made from French bread loaves split in half and filled with a variety of ingredients like ham, beef, cheese, oysters, tomatoes, and gravy. Similar to a hero, they are a specialty of New Orleans, where they were...

Bread line

Scott Cutler Shershow

Scott Cutler Shershow is Professor of English at University of California, Davis, USA. He is the author of five books, including Deconstructing Dignity: A Critique of the Right-to-Die Debate (2014). Author affiliation details are correct at time of print publication.

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Bread

Bloomsbury Academic, 2016

Book chapter

.... . . a history, however, whose fatal limit remains today what Piero Camporesi calls “the disease of wretchedness,” starvation; a history of violence and scarcity, famine and dearth; of the bread riot and the breadline.1 Lawrence...

Stirrings: Radio, Home Economists, and James Beard

Kathleen Collins

Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies’ Home Journal. She is now a librarian and lives in Manhattan. Author affiliation details are correct at time of print publication.

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Watching What We Eat : The Evolution of Television Cooking Shows

Continuum, 2009

Book chapter

...In a culture like ours, long accustomed to splitting and dividing all things as a means of control, it is sometimes a bit of a shock to be reminded that, in operational and practical fact, the medium is the message. Cooking...