Browse Titles - 16 results
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THE WINE OF PORTUGAL
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 203-204
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a lo...
Sample
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 203-204
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American wome...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American women are poor cooks, recipes by Perraudin, Kleindiensr, and Riborby, more dishes from Delmonico, and the wines of Portugal.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-02
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Wine making, Wine, World War I & Jazz Age (1914–1928), Portuguese
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International Culinary Magazine, Vol. 1 No. 10
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 26 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topic...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 26 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the hi...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the history of the chafing-dish, an open letter to the editor, preventing blindness and death from wood alcohol, a look at potatoes, a variety of recipes, a discussion on harvesting salt, Jules Ellerkmann's steak and chicken patty recipes, the diet of British Royalty, and the preparation of olive oil.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-05
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Foods, Cooking, Gastronomy, World War I & Jazz Age (1914–1928), Swiss, Americans, French, English
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International Culinary Magazine, Vol. 1 No. 11
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 34 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 34 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, finding apprenticeships for cooks...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, finding apprenticeships for cooks and pastry cooks, modern recipes, noteworthy chefs, the health board's definition of sausage, cooks' epitaphs, the lack of French food at Quirinal, tricks of the wine trade, catering in Russia, a look at coffee and the liver, and some insight into burn treatments.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-07
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Cooking, Foods, World War I & Jazz Age (1914–1928), Americans, Russians, French, English
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The First Cup and Saucer
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 12, International Culinary Magazine, Vol. 1, No. 12, August 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a lo...
Sample
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 12, International Culinary Magazine, Vol. 1, No. 12, August 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at mutton, culinary science vs. culinary art, cakes of Holland, recipes by several noted chefs, a peek at a Jollification Meeting, P...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at mutton, culinary science vs. culinary art, cakes of Holland, recipes by several noted chefs, a peek at a Jollification Meeting, Pure Food Products, the history of the tea and tea cup tradition, the strange uses of bread, onion facts, ancient Roman hotel practices, and the personal brevities of chefs.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-08
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Teas and tisanes, World War I & Jazz Age (1914–1928), Chinese
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A Plea for Editorial Justice
written by August E. Gans, fl. 1906; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 20 No. 5, National Food Magazine, Vol. 20, No. 5, May 1906 (Chicago, IL: Pierce Publishing, 1906, originally published 1906), 190-191
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: the House and the Heyburn Bill, commonsense talk on germs, a...
Sample
written by August E. Gans, fl. 1906; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 20 No. 5, National Food Magazine, Vol. 20, No. 5, May 1906 (Chicago, IL: Pierce Publishing, 1906, originally published 1906), 190-191
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: the House and the Heyburn Bill, commonsense talk on germs, a menu for consumptives, national food law, entertainment suggestions, different ways of preparing chicken, manufacturers' comment on Wh...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: the House and the Heyburn Bill, commonsense talk on germs, a menu for consumptives, national food law, entertainment suggestions, different ways of preparing chicken, manufacturers' comment on What To Eat's food platform, and a bridal dinner menu.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Paul Pierce, 1866-
Author / Creator
August E. Gans, fl. 1906
Date Published / Released
1906
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Laws and legislation, Food industry, Coffee, The Gilded Age & Progressive Era (1876–1913)
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National Food Magazine: What to Eat, Vol. 23 No. 6
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 23, No. 6, December 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 68 page(s)
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: What To Eat on Christmas and How to Prepare It, Is Disease B...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 23, No. 6, December 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 68 page(s)
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: What To Eat on Christmas and How to Prepare It, Is Disease Beneficial?, Tea Drinking, Food Experts' Convention, Notes on Food and Health, Illustrated Cookery, Mr. Emery and the National Food Law,...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: What To Eat on Christmas and How to Prepare It, Is Disease Beneficial?, Tea Drinking, Food Experts' Convention, Notes on Food and Health, Illustrated Cookery, Mr. Emery and the National Food Law, and Food Advertising.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1907-12, 1907
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Laws and legislation, Food safety, Cooking, Foods, Food industry, The Gilded Age & Progressive Era (1876–1913)
Sections
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National Food Magazine: What to Eat, Vol. 24 No. 5
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 24, No. 5, May 1908 (Chicago, IL: Pierce Publishing, 1908, originally published 1908), 84 page(s)
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Water, Cocoa and Chocolate, Pure Milk and How It is Obtained...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 24, No. 5, May 1908 (Chicago, IL: Pierce Publishing, 1908, originally published 1908), 84 page(s)
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Water, Cocoa and Chocolate, Pure Milk and How It is Obtained, Coffee, Beer and How it is Produced, Whiskey, Wines, How to Serve Beverages, The Retail Grocers' Convention, Table Stories, and Enter...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Water, Cocoa and Chocolate, Pure Milk and How It is Obtained, Coffee, Beer and How it is Produced, Whiskey, Wines, How to Serve Beverages, The Retail Grocers' Convention, Table Stories, and Entertainment Suggestions.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1908-05, 1908
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Food industry, Food safety, Cooking, Foods, The Gilded Age & Progressive Era (1876–1913)
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National Food Magazine: What to Eat, Vol. 26 No. 6
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 26, No. 6, June 1909 (Chicago, IL: Pierce Publishing, 1909, originally published 1909), 100 page(s)
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Robert Koch and His Critics, The Crusade of the Canners, Chi...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 26, No. 6, June 1909 (Chicago, IL: Pierce Publishing, 1909, originally published 1909), 100 page(s)
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Robert Koch and His Critics, The Crusade of the Canners, China and Pottery Marks, How to Live on Fifty Cents a Day, When the World Was Drunk, Superstitions about Salt, Chemistry of Cleaning, The...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: Robert Koch and His Critics, The Crusade of the Canners, China and Pottery Marks, How to Live on Fifty Cents a Day, When the World Was Drunk, Superstitions about Salt, Chemistry of Cleaning, The Fall of Bleached Flour, The Story of Coffee, Universal Food Pantry, and Breadmaking in Many Lands - Palestine.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1909-06, 1909
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Food industry, Food safety, Cooking, Foods, The Gilded Age & Progressive Era (1876–1913)
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National Food Magazine: What to Eat, Vol. 27 No. 2
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 27, No. 2, August 1909 (1909, originally published 1909), 88 page(s)
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: How to Guard Against Benzoate Foods, Bread Making in Many La...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 27, No. 2, August 1909 (1909, originally published 1909), 88 page(s)
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: How to Guard Against Benzoate Foods, Bread Making in Many Lands - Venezuela, The Model Food Law, The Secret of Sauces and Gravies, Nutrition in Fruit, Food for Four at a Dollar a Day, Canning and...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: How to Guard Against Benzoate Foods, Bread Making in Many Lands - Venezuela, The Model Food Law, The Secret of Sauces and Gravies, Nutrition in Fruit, Food for Four at a Dollar a Day, Canning and Preserving, German Inns and American Saloons, and The Mission of Pure Soap.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1909-08, 1909
Series
National Food Magazine
Topic / Theme
Food industry, Food safety, Cooking, Foods, The Gilded Age & Progressive Era (1876–1913)
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National Food Magazine: What to Eat, Vol. 29 No. 1
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 29, No. 1, July 1910 (Chicago, IL: Pierce Publishing, 1910, originally published 1910), 112 page(s)
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: American Cookery Invades Europe, Government After Butter and...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 29, No. 1, July 1910 (Chicago, IL: Pierce Publishing, 1910, originally published 1910), 112 page(s)
Description
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: American Cookery Invades Europe, Government After Butter and Egg Board, Pure Food in England, Fight to Admit Benzoate, Seek Protection from Occupational Disease, Official Report on Wholesale Pric...
The National Food Magazine: What to Eat is a monthly publication 'striving for the enactment of laws that will prohibit the manufacture or importation of any food or beverage deleterious to public health.' This issue of the magazine includes articles on: American Cookery Invades Europe, Government After Butter and Egg Board, Pure Food in England, Fight to Admit Benzoate, Seek Protection from Occupational Disease, Official Report on Wholesale Prices, Fourth of July Luncheon, The Europe of Today, With the Food Law Violators, The Kitchen Garden in France, and Doped Infant Remedies and Soft Drinks.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1910-07, 1910
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Food quality, Cooking, Foods, Laws and legislation, The Gilded Age & Progressive Era (1876–1913)
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