International Culinary Magazine, Vol. 1 No. 11

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)

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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 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.
Field of Interest
Food Studies Online
Content Type
Periodical issue
Format
Text
Original Publication Date
1914
Page Count
34
Publication Year
1914
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Place Published / Released
New York, NY
Series Number
Vol. 1, No. 11, July 1914
Subject
Food Studies Online, Social Sciences, Gastronomy, Food History, Gastronomy, Cooking, Foods, Gastronomie, Gastronomia, Gastronomía, Historia de la Alimentación, História da Alimentação, World War I & Jazz Age (1914–1928), Americans, Russians, French, English
Series / Program
International Culinary Magazine
Keywords and Translated Subjects
Gastronomie, Gastronomia, Gastronomía, Historia de la Alimentación, História da Alimentação

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