Adventures In Good Eating For The Discriminating Motorist
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Adventures In Good Eating For The Discriminating Motorist
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Author :
language : en
Publisher:
Release Date : 1957
Adventures In Good Eating For The Discriminating Motorist written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Bars (Drinking establishments) categories.
Adventures In Good Eating For The Discriminating Motorist
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Author : Duncan Hines
language : en
Publisher:
Release Date : 1949
Adventures In Good Eating For The Discriminating Motorist written by Duncan Hines and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Bars (Drinking establishments) categories.
Adventures In Good Eating For The Discriminating Motorist
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Author : Duncan Hines
language : en
Publisher:
Release Date : 1959
Adventures In Good Eating For The Discriminating Motorist written by Duncan Hines and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1959 with Bars (Drinking establishments) categories.
Adventures In Good Eating
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Author : Duncan Hines
language : en
Publisher:
Release Date : 1940
Adventures In Good Eating written by Duncan Hines and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with Bars (Drinking establishments) categories.
John Vachon S America
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Author : John Vachon
language : en
Publisher: Univ of California Press
Release Date : 2003-12-12
John Vachon S America written by John Vachon and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-12 with Photography categories.
From 1936 to 1943, John Vachon traveled across America as part of the Farm Security Administration photography project, documenting the desperate world of the Great Depression and also the efforts at resistance—from strikes to stoic determination. This collection, the first to feature Vachon's work, offers a stirring and elegant record of this extraordinary photographer's vision and of America's land and people as the country moved from the depths of the Depression to the dramatic mobilization for World War II. Vachon's portraits of white and black Americans are among the most affecting that FSA photographers produced; and his portrayals of the American landscape, from rural scenes to small towns and urban centers, present a remarkable visual account of these pivotal years, in a style that is transitional from Walker Evans to Robert Frank. Vachon nurtured a lifelong ambition to be a writer, and the intimate and revealing letters he wrote from the field to his wife back home reflect vividly on American conditions, on movies and jazz, on landscape, and on his job fulfilling the directives from Washington to capture the heart of America. Together, these letters and photographs, along with journal entries and other writings by Vachon, constitute a multifaceted biography of this remarkable photographer and a unique look at the years he captured in such unforgettable images.
Duncan Hines
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Author : Louis Hatchett
language : en
Publisher: University Press of Kentucky
Release Date : 2014-03-27
Duncan Hines written by Louis Hatchett and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-27 with Biography & Autobiography categories.
This delightful biography “offers conclusive proof that Hines was not only a real human being, but an American culinary hero” (The Weekly Standard). Duncan Hines may be best known for the cake mixes, baked goods, and bread products that bear his name, but many people don’t know that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and food safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his bestselling compilation Adventures in Good Eating—and the success of this work and his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today. In this biography, Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Procter & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook at age fifty-nine and followed it with The Dessert Book—culinary classics including recipes from establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand. This is a comprehensive account of the life and legacy of a savvy businessman and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite.
American Cuisine And How It Got This Way
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Author : Paul Freedman
language : en
Publisher: Liveright Publishing
Release Date : 2019-10-15
American Cuisine And How It Got This Way written by Paul Freedman and has been published by Liveright Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
Adventures In Good Eating
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Author : Adventures in Good Eating, Inc
language : en
Publisher:
Release Date : 1957
Adventures In Good Eating written by Adventures in Good Eating, Inc and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Restaurants categories.
American Culture American Tastes
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Author : Michael Kammen
language : en
Publisher: Knopf
Release Date : 2012-10-03
American Culture American Tastes written by Michael Kammen and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-03 with Social Science categories.
Americans have a long history of public arguments about taste, the uses of leisure, and what is culturally appropriate in a democracy that has a strong work ethic. Michael Kammen surveys these debates as well as our changing taste preferences, especially in the past century, and the shifting perceptions that have accompanied them. Professor Kammen shows how the post-traditional popular culture that flourished after the 1880s became full-blown mass culture after World War II, in an era of unprecedented affluence and travel. He charts the influence of advertising and opinion polling; the development of standardized products, shopping centers, and mass-marketing; the separation of youth and adult culture; the gradual repudiation of the genteel tradition; and the commercialization of organized entertainment. He stresses the significance of television in the shaping of mass culture, and of consumerism in its reconfiguration over the past two decades. Focusing on our own time, Kammen discusses the use of the fluid nature of cultural taste to enlarge audiences and increase revenues, and reveals how the public role of intellectuals and cultural critics has declined as the power of corporate sponsors and promoters has risen. As a result of this diminution of cultural authority, he says, definitive pronouncements have been replaced by divergent points of view, and there is, as well, a tendency to blur fact and fiction, reality and illusion. An important commentary on the often conflicting ways Americans have understood, defined, and talked about their changing culture in the twentieth century.
Adventures In Good Eating
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Author : Duncan Hines
language : en
Publisher:
Release Date : 1947
Adventures In Good Eating written by Duncan Hines and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1947 with Bars (Drinking establishments) categories.