Loading
Loading

Results

  • North America
Sort By:  1-10 of 576 (58 pages)
Results per page:
         

Fried Chicken

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 cowboy term for bacon that is rolled in flour and then fried. See also southern fried chicken...
...The desire to combine my American cultural and art history knowledge with another of my passions, cooking, came to me in the shower. In 2001, I was about ready to go on sabbatical and wanted a break from looking only at art. Because of my...
...IntroductionThe American South has a dynamic history and food culture that, in many ways, gives us a lens to read the history of foodways in the world. This unit, “Food in the American South,” is a eleven-module plan that could be used...

Aku

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

...Hawaiian name for the red-fleshed skipjack tuna (Katsuwonus pelamis), considered the region’s most important commercial fish, dating in print to 1933...

Akule

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

...(Selar crumenophthalmus). A food fish of Hawaii, known on the mainland as “bigeye scad.” Hawaiians usually salt and dry the fish. The word first appeared in print in 1902...

Ingredients Statement

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 listing on a food product’s label, mandated by the Federal Trade Commission, that must include the ingredients in order of predominance—that is, the most abundant ingredient must be listed first...
...At the American Museum of Natural History (AMNH) in New York City, our mission is “to discover, interpret, and disseminate—through scientific research and education—knowledge about human cultures, the natural world, and the universe...

Tepary Beans: Native Americans

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications

Beans : A History

Bloomsbury Academic, 2007

Book chapter

...The tepary bean (Phaseolus acutifolius) is one of the smallest and toughest of beans with remarkable resolve and stamina. It comes in both white and brown cultivated forms, but early in the century there were no fewer than forty-six...

Bacon

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

...Salted and/or smoked meat taken from the sides and back of a pig. Bacon is cut in slices and fried, usually as a breakfast item, or used as larding in certain dishes. It is customarily served with broiled or fried calf’s liver. “Belly...

American Viticultural Areas

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

...Grape-growing areas recognized by the federal Bureau of Alcohol, Tobacco, Firearms and Explosives. Such areas must meet the following guidelines: (1) That a named viticultural area is locally and/or nationally known as a grape-producing...