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Lemon Drop Reference library
The Oxford Companion to Spirits and Cocktails
...The Lemon Drop was invented in San Francisco by Norman Hobday, owner of Henry Africa’s—arguably the first, and certainly one of the quintessential, genre-defining fern bars of the day. Henry Africa, aka Norman Hobday, in Henry Africa’s, home of the Lemon Drop, in 1983. Courtesy of the San Francisco Chronicle . Though later devolving to a simple chilled vodka shot served with a sugar-coated lemon wedge, the original Lemon Drop was a more elegant affair, served up in a sugar-rimmed cocktail glass. Henry Africa’s distinguished itself by using premium spirits...
Moueix Reference library
Edmund Penning-Rowsell and Jancis Robinson
The Oxford Companion to Wine (5 ed.)
...since 1976 and purchased in 2021 , and Latour-Pomerol in Pomerol. However, much the most important acquisition was a half-share of petrus in 1964 . Jean-François Moueix and his children now own it all. Jean-Pierre Moueix, a man of great probity and courtesy, was a notable collector of art and books, and the château in which he lived beside the river Dordogne on the edge of Libourne was once full of the works of such leading modern artists as Picasso and Francis Bacon, some of them fetching record prices at auction after his demise. Edmund...
The triangle trade Reference library
The Oxford Companion to Spirits and Cocktails
...that “the involvement of the Continental Colonies in the slave trade [during the later colonial period] was insignificant by every measure we can apply but a human one.” The bar at the original Trader Vic’s, Emeryville, California. Courtesy of Jeff Berry. The triangle trade has persisted in many history books and popular culture. The Dictionary of American History (1940) called triangular trade “the backbone of New England prosperity.” The trade was featured most notably in the 1969 Broadway hit musical 1776 , which featured the musical number...
Claiborne, Craig Reference library
Arthur Schwartz
Savoring Gotham: A Food Lover’s Companion to New York City
...He had spent years as an officer in the Navy, in communications, then wined and dined clients as a public relations man in Chicago. Crowning all this, he was a graduate of a top Swiss hotel school, an education in classic French cuisine and dining room service that he got courtesy of the GI Bill. In 1954 , after graduation from L’Ecole Hôtelière in Lausanne, Switzerland, he came to New York to be a food writer. “Not without guile,” as he pointed out in his sometimes shocking autobiography, A Feast Made for Laughter , he made a point of meeting Jane...
chef Reference library
Tom Jaine
The Oxford Companion to Food (3 ed.)
...man who demanded to be called ‘Chef’. ‘Cook’ remained the usual description of one who worked in an institution, no matter whether man or woman, and of women who were employed as cooks in domestic service. Men-cooks in private households in the 20th century were often given the courtesy title of chef, although Anatole, Aunt Dahlia ’s matchless Frenchman in P. G. Wodehouse’s The Code of the Woosters ( 1938 ), remained simply a cook. Chefs were invariably male, mainly because a large restaurant kitchen was a man’s world. Women who worked commercially remained...
Meyer, Danny Reference library
Scott Warner
Savoring Gotham: A Food Lover’s Companion to New York City
...who are smarter than he is. And he has produced several books, including the award-winning Union Square Cafe Cookbook ( 1994 ), with his chef-partner Michael Romano, and an acclaimed memoir-cum-business manual on hospitality, Setting the Table ( 2006 ). Even more important than his delicious dishes, Meyer also dished out a bounty of hospitality. Remembering his solo dining excursion in restaurants internationally where he would be rebuffed by hosts, Meyer welcomed the solo diner with extra courtesy and respect. Publishers and advertising executives began...
drinking vessels Reference library
Tim Hampson
The Oxford Companion to Beer
...the apostles, Creussen, Germany, 1665. Middle : Salt-glazed stoneware jug with applications of coats-of-arms and planets, Creussen, Germany, second half of the 17th century. Right : Salt-glazed stoneware tankard with applied coats-of-arms and letters, Creussen, Germany, 1621. courtesy of rastal gmbh & co. kg especially in North America, beer—any beer—is uniformly served in a standard, straight-side, wide-mouth shaker pint beaker, made of thick glass and filled without flair, to the brim, often without a head. A properly chosen drinking vessel, in contrast,...
Canada Reference library
Josh Rubin
The Oxford Companion to Beer
...the rivers frozen, the devil appeared and offered to fly their canoe home through the air, provided they not invoke the name of God. But one scared voyageur could not hold his tongue and yelled “oh my God,” at which point the canoe crashed, and they were never heard from again. courtesy of unibroue the creation of the 2005 merger between Montreal-based Molson Inc. and Colorado giant Coors Brewing Company. The largest brewing company still exclusively Canadian-owned is privately held Saint John, New Brunswick-based Moosehead, which has somewhere between 2% and...
Germany Reference library
Horst Dornbusch
The Oxford Companion to Beer
...Roman brewery that was unearthed near Regensburg, Bavaria, in 1978. It contained all the facilities required for malting, Photograph of the Pinkus Müller brewpub in Münster, Germany, taken in 1928 at an event celebrating the brewpub’s redecoration in a Westphalian style. courtesy of pinkus müller mashing, and wort boiling. This site is now considered the oldest evidence of “modern” brewing, in which the old loaves of bread are replaced by mashed grains as the prime raw material for wort sugars. Because the start of mashed brewing in Central Europe has...
Claiborne, Craig Reference library
Helen H. Studley
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...ground by landing the position of food editor at The New York Times , a post traditionally held by women. He was the first restaurant critic with a solid background in food preparation, rating a restaurant rigorously on its food. Known for his gentlemanly Craig Claiborne. Courtesy of the Culinary Arts Museum at Johnson & Wales University authoritarian manner, he showed a hitherto unfamiliar respect for chefs and restaurateurs. He hated pretension and sloppy or overbearing service, and his eye for detail could make even tough restaurateurs wince. In 1972 ...
Vienna Sausage Reference library
Bruce Kraig
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...international cuisines through U.S. military bases. The sausages are used in Filipino pancits , and there is even a popular Cuban dish consisting of Viennas cooked with rice and flavored with Cuban spices, no doubt courtesy of Guantánamo Bay. [ See also Sausage .] Bibliography Kraig, Bruce . Hot Dog; a Global History . London: Reaktion Books, 2009. Loebel, Leon , and Stanley Loebel . All about Meat . New York: Harcourt, 1975. Bruce...
Farmer, Fannie (1857–1915) Reference library
Laura Shapiro
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...cookery” to a cuisine of sweetness and affluence. She was born in Boston on 23 March 1857 to the bookish family of a struggling printer. A bout of childhood polio cut short her education and left her with a limp, making her an unlikely candidate for Fannie Farmer. Courtesy of the Culinary Arts Museum at Johnson & Wales University either marriage or a career. At age thirty-one she decided to attend the Boston Cooking School, whose graduates were busy across the country teaching in public schools, settlement houses, and other institutions dedicated...
St. Patrick's Day Reference library
Gary Allen
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...a major holiday. St. Patrick's Day evolved from being a feast as in “religious celebration” to being a feast as in “secular celebration, party.” Traditional Irish symbols—such as the harp and St. Patrick's Day. An advertisement for Guinness Cake. Photograph by Teri Lyn Fisher, courtesy of Immaculate Confections Celtic cross—were replaced by clichés, like leprechauns and shillelaghs—often promoted by non–Irish Americans, making it easy for all Americans to participate in what a century before had been a parochial event. The Irish adapted their traditional...
Rorer, Sarah Tyson Reference library
Bonnie J. Slotnick
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...Rorer devoted herself to the classes, becoming the star pupil. When the Sarah Tyson Rorer. “There is nothing in a cake to give you brain and muscle unless you get the latter from beating the cake,” proclaimed Rorer, widely recognized as the first American dietitian. Courtesy of the Culinary Arts Museum at Johnson & Wales University instructor resigned, Rorer took over teaching duties, which included lecturing at the Woman's Medical College. Apprehensive about her qualifications, Rorer devoured nutrition texts and became convinced of the importance...
Etiquette Books Reference library
Carol A. Greenberg
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...reflect the basic priorities of our society. [ See also Child, Lydia Maria ; Dining Rooms and Meal Service ; Leslie, Eliza ; Rombauer, Irma .] Bibliography Aresty, Esther B. The Best Behavior: The Course of Good Manners—from Antiquity to the Present—as Seen through Courtesy and Etiquette Books . New York: Simon and Schuster, 1970. Garrett, Elisabeth Donaghy . At Home: The American Family 1750–1870 . New York: Harold N. Abrams, 1990. Kasson, John F. Rudeness and Civility: Manners in Nineteenth-Century Urban America . New York: Hill and Wang, 1990. Lynes,...
Hot Dogs Reference library
Bruce Kraig
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...and mixers that could handle large amounts of meat. Mechanically operated smokers simplified and increased production. So popular had sausages become that, in the late Hot Dog Stand. Nathan's hot dog emporium, on Coney Island, has been selling its famous hot dogs since 1916. Courtesy of the Culinary Arts Museum at Johnson & Wales University 1880s, companies such as John Morrell in Cincinnati sent hog casing to Chicago to be processed and then returned for stuffing. Chicago and New York sausage companies began importing large amounts of sheep casings in...
McDonald's Reference library
Andrew F. Smith
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...he had settled on selling Lily paper cups. After seventeen years of selling cups successfully, he launched the Prince Castle Sales Corporation. Its main product was the Multimixer McDonald's. A McDonald's drive-in, sometime after 1958, when 100 million burgers had been sold. Courtesy of the Culinary Arts Museum at Johnson & Wales University for soda fountains and restaurants. He also sold Multimixers to many fast food franchisees, including Dairy Queen and Tastee Freez. These customers had given Kroc a deeper understanding of the fast food business and some...
Cookbooks Reference library
Janice Bluestein Longone, Janice Bluestein Longone, Anne Mendelson, Becky Mercuri, Carol Mighton Haddix, Alice Ross, Anne L. Bower, Andrew F. Smith, Margaret Puskar-Pasewicz, and Virginia K. Bartlett
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families , and Louis-Eustache Audot 's French Domestic Cookery . In 1850 The House Servant's Directory. Title page of the 1827 edition. Courtesy of the Culinary Arts Museum at Johnson & Wales University Soyer's The Modern Housewife was added to the books on the classic French repertoire easily available to the American public. German cookbooks, both in English and in translation, continued to be published in the Pennsylvania Dutch community. Recipes for the housewife also...
Boston Reference library
Ilona Baughman
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...completing the triangle. All three produced great wealth for the region and its principal city. By the turn of the nineteenth century, the city had developed into a cosmopolitan center and the Boston. A postcard produced by A. Israelson & Co. advertises Boston beans, c. 1920. Courtesy of the Trustees of the Boston Public Library, Print Department political, educational, religious, and commercial hub of New England. The Puritan diet was austere, characterized by dishes native to the eastern part of England from which the colonists came. Popular cooking methods...
Child, Julia (1912–2004) Reference library
Lynne Sampson
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...Julia Julia Child ( 1912–2004 ) became the most celebrated American cook and an important cultural figure in a public career spanning more than Julia Child. Courtesy of the Culinary Arts Museum at Johnson & Wales University forty years. Her appealing blend of education and entertainment in the groundbreaking television series The French Chef introduced classical cooking techniques, exotic ingredients, and specialty equipment to mainstream America in the 1960s and 1970s. As a popular television personality, cookbook author, and mentor, Child elevated...
