International Culinary Magazine, Vol. 1 No. 2

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)

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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: 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

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