International Culinary Magazine, Vol. 1 No. 2
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 2, July, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 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: instructions from a hotel man to his chef, a culinary museum in Paris, a message to the members of the International Mutual Cooks & Pastry Cooks Association of N. Y., Anglo-American soups, food preparation for cooking, recipes of famous chefs, recipes of modern cookery, French recipes, a look at how eggs are eaten by different nations.
- Field of Interest
- Food Studies Online
- Content Type
- Periodical issue
- Format
- Text
- Original Publication Date
- 1913
- 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. 2, July, 1913
- Subject
- Food Studies Online, Social Sciences, Gastronomy, Cooking, Foods, Gastronomy, Gastronomie, Gastronomia, Gastronomía, The Gilded Age & Progressive Era (1876–1913), Italians, Americans, Spanish, French
- Series / Program
- International Culinary Magazine
- Keywords and Translated Subjects
- Gastronomie, Gastronomia, Gastronomía