Catalog Search Results
Author
Series
Language
English
Formats
Description
The food that fuels Chicagoans needs to be hearty, portable, and inexpensive. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offered iconic recipes that warmed us in the winter and refreshed us in the summer. Now Bizzarri examines the histories-- and shares the recipes-- of some of Chicago's homegrown culinary hits.
Author
Series
Language
English
Formats
Description
Grand Rapids restaurants have served up meals and memories since the city's earliest days. At Bentham's, one of the first downtown restaurants, customers without money to eat could trade an animal pelt for supper. John Sebaitis trained his German shepherd, Spooky, to serve beer to the patrons at his tavern. And a seventeen-year-old Gerald R. Ford worked part time as a server and dish washer at Bill's Place. Join Norma Lewis as she explores the history...
Author
Series
Language
English
Formats
Description
"PEZ is an American classic and a staple of many childhood memories. Yet it originated in Austria, where PEZ began in 1927 as compressed peppermint tablets marketed as an alternative to smoking. Upon arrival in the United States in 1952, PEZ quickly took a new direction, adding fruit flavors and three-dimensional character heads to top the dispensers. Now produced in Orange, Connecticut, the iconic PEZ brand is available in over eighty countries,...
Author
Series
Language
English
Description
Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida and all the way to the West Coast. Popularly known as the "Father of the Franchise Industry," Johnson delivered good food and prices that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas and sea blue shutters, were described...
Author
Series
Language
English
Description
Since before Patriots like Paul Revere and Sam Adams fermented a revolution in smoky Beantown taverns, beer has been integral to the history of Boston. The city issued its first brewing license in 1630, and breweries like Haffenreffer Brewery and American Brewing Company quickly sprung up. This heady history took a turn for the worse when the American Temperance Movement championed prohibition, nearly wiping out all of the local breweries. In 1984,...
Author
Series
Language
English
Formats
Description
Kentucky is the home of bourbon, and there are a proud few who helped usher the industry into prominence. Learn about men like bourbon baron Isaac Bernheim, who founded the Bernheim Forest and Research Center, or John Douglas, who built a racetrack for the trotter racing industry and was known as the "Prince of Sports." George Garvin Brown and his business partner, George Forman, formed the Brown-Forman Company, which today is one of the largest American-owned...
Author
Series
Language
English
Formats
Description
Like most cities during Prohibition, Kansas City had illegal alcohol, bootleggers, speakeasies, cops on the take, corrupt politicians and moralizing reformers. But by the time the Eighteenth Amendment was repealed, Kansas City had been singled out by one observer as one of the wettest cities, as well as the wickedest. A grocer managed a still in the basement of his store. A raid on the Tingle Oil Company found two hundred drums of oil and the largest...
Author
Series
Language
English
Description
Buffalo's appreciation for a frosty pint stretches back more than a century before anyone enjoyed a cold one with a basket of wings. By the middle of the 1800s, the industrial hub counted malt and beer among its most vital and satisfying products. Operations like Simon Pure Beer, Iroquois Beverage and the Magnus Beck Brewing Company brought Buffalo's world-class ales to the rest of the country. Prohibition saw a thriving business in black market hooch,...
Author
Series
Language
English
Description
"Tells the tales of some of Florida's most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson's Restaurant." -Panama City News Herald
Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers...
Author
Series
Language
English
Description
A vibrant history of Florida's horticultural heritage and the colorful personalities who made the state synonymous with citrus.
In the 16th-century, Ponce de León planted the first orange groves in St. Augustine, Florida. They were the precursor to what would become an integral part of Florida's identity. Orange groves slowly spread across the state, inspiring agricultural innovations and manufacturing ingenuity. Now Florida food writer Erin Thursby...
Author
Series
Language
English
Description
Portland, Maine's culinary cache belies its size. The vibrant food scene boasts more than three hundred restaurants, as well as specialty food businesses, farmers' markets, pop-up dinners and food trucks. Since back-to-the-landers began to arrive in the 1970s, Maine's abundant natural resources have been feeding local dreams of sustainability and resilience. Portland is uniquely primed for chefs and restaurateurs to draw on local agricultural and...
Author
Series
Language
English
Description
Less than fifteen years after the birth of Birmingham, its brewing history began, and soon saloons dotted nearly every corner. Prohibition, however, decimated the brewing scene for eighty-five years. Although national Prohibition began in 1920, Jefferson County voted to go dry in 1907. Alabama beer saw a brief resurgence after the Brewpub Act of 1992, as craft beer's popularity grew nationwide. But the brewpubs and breweries that emerged struggled...
Author
Series
Language
English
Description
After the Civil War, state and national Prohibition galvanized in Atlanta the issues of classism, racism and anti-immigrant sentiment. While many consider flappers and gangsters the iconic images of the era, in reality, it was marked with temperance zealotry, blind tigers and white lightning. Georgia's protracted and intense battle changed the industrial and social landscapes of its capital city and unleashed a flood of illegal liquor that continually...
Author
Series
Language
English
Description
Indianapolis boasts a few restaurants more than one hundred years old. Eateries like the legendary Hollyhock Hill and St. Elmo's Steakhouse are classic staples in the capital city. But for every legendary local restaurant that exists today, several more are mere memories. Diners can no longer feast on heaping piles of coconut shrimp at the Key West Shrimp House or sip on a Brandy Alexander at Fireside after a well-cooked steak, but their legacies...
Author
Series
Language
English
Description
With more breweries per capita than any other Oregon city, Bend is a beer mecca. Prior to Prohibition, the state had a burgeoning brewing industry and plenty of saloons to cater to the needs of the hardy frontiersmen who settled Central Oregon. The teetotaling '20s brought all that to a screeching halt. Fifty years later, the arrival of pioneers like Deschutes Brewery and Bend Brewing Company breathed new life into Bend's beer and brought about the...
Author
Series
Language
English
Description
The history of winemaking in Oregon is steeped in legends so well-known they've become gospel, but reality is even more fascinating. Discover the truth about who opened the state's first commercial winery and the real origin of Willamette Valley's famed Pinot Noir. Learn about Portland's daring Italian Americans, who kept home wineries during Prohibition, and the flourishing agriculture that contributed to the popularity of fruit wine. From the nineteenth-century...
Author
Series
Language
English
Description
New Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally...
Author
Series
Language
English
Description
Since he started smacking long balls for the Baltimore Orioles, John "Boog" Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog's Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards....
Author
Series
Language
English
Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder...
Author
Series
Language
English
Description
A young commercial wine industry notwithstanding, winemaking traditions run deep in the Mount Rushmore State. Sodbusting pioneers like Anna Pesä and Jon Vojta defied South Dakota's harsh terrain and paved the way for Prairie Berry Winery. University biologists, including Dr. Ronald Peterson, cultivated the unique grapes needed for the climate, like the Valiant, Marquette, Brianna and Frontenac grapes. Despite subzero winters and torrid summers, strawberries,...
Didn't find it?
Can't find what you are looking for? Suggest a purchase. Submit Request