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)
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 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