International Culinary Magazine, Vol. 1 No. 10
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 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 issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the history of the chafing-dish, an open letter to the editor, preventing blindness and death from wood alcohol, a look at potatoes, a variety of recipes, a discussion on harvesting salt, Jules Ellerkmann's steak and chicken patty recipes, the diet of British Royalty, and the preparation of olive oil.
- Field of Interest
- Food Studies Online
- Content Type
- Periodical issue
- Format
- Text
- Original Publication Date
- 1914
- Page Count
- 26
- Publication Year
- 1914
- Publisher
- International Mutual Cooks and Pastry Cooks Association of New York
- Place Published / Released
- New York, NY
- Series Number
- Vol. 1, No. 10, May 1914
- Subject
- Food Studies Online, Social Sciences, Gastronomy, Food History, Foods, Cooking, Gastronomy, Gastronomie, Gastronomia, Gastronomía, Historia de la Alimentación, História da Alimentação, World War I & Jazz Age (1914–1928), Swiss, Americans, French, English
- Series / Program
- International Culinary Magazine
- Keywords and Translated Subjects
- Gastronomie, Gastronomia, Gastronomía, Historia de la Alimentación, História da Alimentação
