International Culinary Magazine, Vol. 2. No. 5

International Culinary Magazine, Vol. 2. No. 5

(1915); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2, No. 5, February, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915), 34 page(s)

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Abstract / Summary
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 some of the following topics: the story of potato, Alexander Dumas' trip to Switzerland, beef steak for dinner, a cruel war, Normanna, sugar and its value as food, curious fruit, bakers in France, boiling and poaching eggs, English walnuts, red wine, and many other subjects.
Field of Interest
Food Studies Online
Content Type
Periodical issue
Format
Text
Original Publication Date
1915
Page Count
34
Publication Year
1915
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Place Published / Released
New York, NY
Series Number
Vol. 2, No. 5, February, 1915
Subject
Food Studies Online, Social Sciences, Gastronomy, Gastronomy, Cooking, Foods, Gastronomie, Gastronomia, Gastronomía, World War I & Jazz Age (1914–1928), English, Spanish, Italians, French, Americans
Series / Program
International Culinary Magazine
Keywords and Translated Subjects
Gastronomie, Gastronomia, Gastronomía

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