America S Great Delis

Author : Sheryll Bellman
Publisher : Sellers Publishing
Page : 0 pages
File Size : 48,8 Mb
Release : 2010
Category : Delicatessens
ISBN : 1416205659

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America's Great Delis by Sheryll Bellman Pdf

A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America s Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman s sandwich (#24: The Ferber Experience); Junior s Famous No.1 Cheesecake; Katz s Deli Honey Cake; Canter s Deli Cheese Blintzes; Langer s Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.

Author : David Sax
Publisher : McClelland & Stewart
Page : 338 pages
File Size : 44,6 Mb
Release : 2011-03-04
Category : Travel
ISBN : 9781551995830

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Save the Deli by David Sax Pdf

Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the histories and experiences of the immigrant counterman and kvetching customer; examines the pressures that many delis face; and enjoys the food that is deli’s signature. In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question, Can Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man’s search to save a defining element of a culture — and the sandwiches — he loves.

Author : David Sax
Publisher : HMH
Page : 335 pages
File Size : 53,9 Mb
Release : 2009-10-19
Category : Cooking
ISBN : 9780547417356

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Save the Deli by David Sax Pdf

James Beard Award Winner: A cultural history and culinary travelogue from “the M.F.K. Fisher of pickled meats” (A. J. Jacobs). These days there are very few places you can get authentic hot pastrami sandwiches, delicious matzo ball soup, and chewy, crusty rye. In this travelogue, die-hard delicatessen lover David Sax searches out the best Jewish delis around the United States—and the world—and digs deep into the history of the deli: its characters, greatest triumphs, spectacular failures, and uncertain future. Going far beyond New York landmarks, past and present, like Katz’s, the Carnegie Deli, and the Second Avenue Deli, to Chicago, Florida, LA, Montreal, Toronto, Paris, and beyond, Save the Deli is the story of diaspora, and of one man’s quest to save a defining element of the culture—and the food—he loves. It even includes a glossary of food and Yiddish terms, for the goyim or the woefully assimilated. Just don’t read it on an empty stomach. “An epic journey, akin to The Odyssey but with Rolaids.” —Roger Bennett, author of Bar Mitzvah Disco

Author : Ted Merwin
Publisher : NYU Press
Page : 265 pages
File Size : 53,9 Mb
Release : 2018-10-02
Category : Cooking
ISBN : 9781479872558

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Pastrami on Rye by Ted Merwin Pdf

Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.

Author : Sophie D. Coe
Publisher : University of Texas Press
Page : 289 pages
File Size : 52,6 Mb
Release : 1994
Category : Social Science
ISBN : 9780292711594

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America's First Cuisines by Sophie D. Coe Pdf

Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chilies, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs.

Author : Anonim
Publisher : Unknown
Page : 594 pages
File Size : 41,8 Mb
Release : 1878
Category : Literature
ISBN : STANFORD:36105010373772

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The Literary World by Anonim Pdf

Author : William Lempriere
Publisher : Unknown
Page : 438 pages
File Size : 54,5 Mb
Release : 1830
Category : Botany
ISBN : UCAL:B3103994

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Popular Lectures on the Study of Natural History and the Sciences, Vegetable Physiology, Zoology, the Animal and Vegetable Poisons by William Lempriere Pdf

Author : John Robert Irelan
Publisher : Unknown
Page : 564 pages
File Size : 51,6 Mb
Release : 1888
Category : Presidents
ISBN : UOM:39015073210083

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The Republic, Or, A History of the United States of America in the Administrations by John Robert Irelan Pdf

Author : Anonim
Publisher : Unknown
Page : 624 pages
File Size : 50,8 Mb
Release : 2006
Category : Jews
ISBN : STANFORD:36105133493531

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Jewish Book World by Anonim Pdf

Author : Georges-Louis Leclerc comte de Buffon
Publisher : Unknown
Page : 640 pages
File Size : 50,6 Mb
Release : 1792
Category : Electronic
ISBN : NKP:1003122498

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BUFFON's Natural History by Georges-Louis Leclerc comte de Buffon Pdf

Author : Paul Freedman
Publisher : Liveright Publishing
Page : 528 pages
File Size : 49,8 Mb
Release : 2016-09-20
Category : Cooking
ISBN : 9781631492464

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Ten Restaurants That Changed America by Paul Freedman Pdf

Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Author : Anonim
Publisher : Unknown
Page : 874 pages
File Size : 44,8 Mb
Release : 1869
Category : Encyclopedias and dictionaries
ISBN : NYPL:33433003238619

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The New American Cyclopaedia by Anonim Pdf

Author : Charles Anderson Dana,George Ripley
Publisher : Unknown
Page : 876 pages
File Size : 52,5 Mb
Release : 1873
Category : Encyclopedias and dictionaries
ISBN : UTEXAS:059172110358605

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The New American Cyclopaedia by Charles Anderson Dana,George Ripley Pdf

Author : Anonim
Publisher : Unknown
Page : 1358 pages
File Size : 42,9 Mb
Release : 1977
Category : Delegated legislation
ISBN : UCR:31210024961680

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Federal Register by Anonim Pdf

Author : Andrew F. Smith
Publisher : Bloomsbury Publishing USA
Page : 2304 pages
File Size : 46,9 Mb
Release : 2013-10-28
Category : History
ISBN : 9798216085478

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Food and Drink in American History [3 volumes] by Andrew F. Smith Pdf

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.