International Culinary Magazine, Vol. 1 No. 4
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 4, September, 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: the origins of macaroni, cookery in the United States, more about the higher education of cooks, a report from the employment office, recipes from famous chefs- Eugene Sauvigne, cooking with eggplants, a look at cooks and cooking, dietary nicknames, modern cookery recipes, when tea was a luxury, the evolution of bread, and the personal breveties of chefs.
- 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. 4, September, 1913
- Subject
- Food Studies Online, Social Sciences, Gastronomy, Gastronomy, Foods, Cooking, Gastronomie, Gastronomia, Gastronomía, The Gilded Age & Progressive Era (1876–1913), English, Italians, French, Americans
- Series / Program
- International Culinary Magazine
- Keywords and Translated Subjects
- Gastronomie, Gastronomia, Gastronomía