Isbn: 9780393070675 - repast: dining out at the dawn of the new american century, 1900-1910 (8 Ergebnisse)

Hardback. Zustand: Very Good. Before Julia Child introduced the American housewife to France s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time in ingredients, technologies, meal service, and cuisine transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library s Buttolph Menu Collection, Repast is a remarkable record of the American palate.…

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

hardcover. Zustand: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Hardcover in very good condition. Dust jacket is lightly sunned. Contents are clean and clear. AM. Used.

Hardcover. Zustand: Brand New. 264 pages. 9.50x7.75x1.00 inches. In Stock.

Zustand: New. What we ate, how we ate, and how eating changed during America's first real food revolution, 1900-1910. Num Pages: 264 pages, 67 color plates, 21 black-and-white photographs. BIC Classification: 1KBB; 3JJC; JFCV. Category: (P) Professional & Vocational. Dimension: 239 x 202 x 23. Weight in Grams: 922. . 2013. Hardback. . . . . Books ship from the US and Ireland. …