International Culinary Magazine, Vol. 1 no. 5
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1 No. 5, October 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913), 26 page(s)
Details
- 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 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.
- Field of Interest
- Food Studies Online
- Content Type
- Periodical issue
- Format
- Text
- Page Count
- 26
- Publication Year
- 1913
- Publisher
- International Mutual Cooks and Pastry Cooks Association of New York
- Place Published / Released
- New York, NY
- Series Number
- Vol. 1 No. 5, October 1913
- Subject
- Food Studies Online, Social Sciences, Gastronomy, Food and Identity, Food History, Gastronomy, Foods, Cooking, Gastronomie, Gastronomia, Gastronomía, Alimentación y Identidad, Alimentação e Identidade, Historia de la Alimentación, História da Alimentação, The Gilded Age & Progressive Era (1876–1913), English, Italians, French, Americans
- Series / Program
- International Culinary Magazine
- Keywords and Translated Subjects
- Gastronomie, Gastronomia, Gastronomía, Alimentación y Identidad, Alimentação e Identidade, Historia de la Alimentación, História da Alimentação
