Browse Titles - 18 results
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THEODORE M. LA MANNA
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 no. 5, International Culinary Magazine, Vol. 1 No. 5, October 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913)
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
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 no. 5, International Culinary Magazine, Vol. 1 No. 5, October 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913)
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 season's end, a look at apples, a report from the employment office, oyster recipes, a discussion on Theodore LaManna, the origin and 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: the season's end, a look at apples, a report from the employment office, oyster recipes, a discussion on Theodore LaManna, the origin and progress of culinary art, Spanish fare, recipes of modern cookery, foodless diets, professional eating man, and adding apples to one's diet.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Adolphe Meyer, fl. 1913
Date Published / Released
1913-10, 1913
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Person Discussed
Theodore M. La Manna, fl. 1913-1915
Topic / Theme
Gastronomy, Foods, Cooking, Cooks, The Gilded Age & Progressive Era (1876–1913), Italians
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International Culinary Magazine, Vol. 1 No. 8
edited by Adolphe Meyer, fl. 1913, in 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), 30 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: a lo...
Sample
edited by Adolphe Meyer, fl. 1913, in 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), 30 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: 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 issue
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
Foods, Gastronomy, Cooking, World War I & Jazz Age (1914–1928), French, Italians, English, Americans
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International Culinary Magazine, Vol. 1 No. 9
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 9, April 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 24 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. 9, April 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 24 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, the architect and the kitchen, a report from the employment office, simulated colettes, recipes from Ch...
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, the architect and the kitchen, a report from the employment office, simulated colettes, recipes from Charles F. Lewit and Georges Perraudin, lenten dishes, and recipes from noted menus.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-04
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Foods, Gastronomy, Cooking, World War I & Jazz Age (1914–1928), French, Italians, Americans, English
Sections
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The Forgotten Life Work of a Great Culinarian
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 10, 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), 292-294
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
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 10, 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), 292-294
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 article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
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
Cooking, Cooks, World War I & Jazz Age (1914–1928), French
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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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International Culinary Magazine, Vol. 1 No. 12
edited by Adolphe Meyer, fl. 1913, in 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), 36 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: a lo...
Sample
edited by Adolphe Meyer, fl. 1913, in 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), 36 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: 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 issue
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
Foods, Cooking, Gastronomy, World War I & Jazz Age (1914–1928), Swiss, Dutch, Italians, English, Americans
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National Food Magazine: What to Eat, Vol. 20 No. 5
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 20, No. 5, May 1906 (Chicago, IL: Pierce Publishing, 1906, originally published 1906), 60 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: the House and the Heyburn Bill, commonsense talk on germs, a...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 20, No. 5, May 1906 (Chicago, IL: Pierce Publishing, 1906, originally published 1906), 60 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: 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 issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1906
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Cooking, Foods, Laws and legislation, Food industry, Food safety, The Gilded Age & Progressive Era (1876–1913)
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FADS & FANCIES OF GOTHAM
written by Elenor Blissford, fl. 1907; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 23 No. 2, National Food Magazine, Vol. 23, No. 2, August 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 83-84
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 live 100 years, freezing in summer, camping out, a bu...
Sample
written by Elenor Blissford, fl. 1907; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 23 No. 2, National Food Magazine, Vol. 23, No. 2, August 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 83-84
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 live 100 years, freezing in summer, camping out, a butterfly and flower party, the South and the nation's health, toasts and sentiments, a defense of flavoring extracts, and fads and fanci...
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 live 100 years, freezing in summer, camping out, a butterfly and flower party, the South and the nation's health, toasts and sentiments, a defense of flavoring extracts, and fads and fancies of Gotham.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Paul Pierce, 1866-
Author / Creator
Elenor Blissford, fl. 1907
Date Published / Released
1907-08, 1907
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Foods, Hotels and inns, Social events, The Gilded Age & Progressive Era (1876–1913)
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National Food Magazine: What to Eat, Vol. 23 No. 3
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 23, No. 3, September 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 60 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 Athletic Women Eat and Drink; the Preparation of Fruits...
Sample
edited by Paul Pierce, 1866-, in National Food Magazine, Vol. 23, No. 3, September 1907 (Chicago, IL: Pierce Publishing, 1907, originally published 1907), 60 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 Athletic Women Eat and Drink; the Preparation of Fruits and Vegetables, Simple Breakfast Dishes, Wholesale Grocers, a 'Happy Home' Diet, About Chinese Restaurants, Food Advertising, and Spor...
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 Athletic Women Eat and Drink; the Preparation of Fruits and Vegetables, Simple Breakfast Dishes, Wholesale Grocers, a 'Happy Home' Diet, About Chinese Restaurants, Food Advertising, and Sportsman's Dinner.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Paul Pierce, 1866-
Date Published / Released
1907-09, 1907
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Cooking, Foods, Food industry, The Gilded Age & Progressive Era (1876–1913)
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The German Emperor as Seen by His Cook
written by Floyd Jones, fl. 1909; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 26 No. 6, National Food Magazine, Vol. 26, No. 6, June 1909 (Chicago, IL: Pierce Publishing, 1909, originally published 1909), 361-362
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
written by Floyd Jones, fl. 1909; edited by Paul Pierce, 1866-; in National Food Magazine: What to Eat, Vol. 26 No. 6, National Food Magazine, Vol. 26, No. 6, June 1909 (Chicago, IL: Pierce Publishing, 1909, originally published 1909), 361-362
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 article
Contributor
Paul Pierce, 1866-
Author / Creator
Floyd Jones, fl. 1909
Date Published / Released
1909-06, 1909
Publisher
Pierce Publishing
Series
National Food Magazine
Topic / Theme
Cooking, Monarchs, Food preferences, Meals, Cooks, The Gilded Age & Progressive Era (1876–1913), French, Germans
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