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Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name. Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.
Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today. In Duncan Hines, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand. This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.
"Duncan is set in a world almost exactly like ours, except that all animals can talk. Humans still have dominion over everything, and a lot of animals aren't too happy about it; they also see the world in very different ways from each other, and from people"--Publishers Weekly.
The Language of Branding by Dawn Lerman,Robert J. Morais,David Luna Pdf
The Language of Branding: Theory, Strategies and Tactics shows marketers how to use language successfully to improve brand value and influence consumer behavior. Luna and Lerman are among only a few researchers who take a multidisciplinary perspective on the ways language influences how consumers act. Together with Morais, an anthropologist engaged in market research, they show how understanding the power of language can impact the essence – and sales – of a brand. The book covers the fundamentals of brand language and applications for an array of marketing initiatives. Readers will learn why brand language matters, how language is used in marketing, and how to build a brand strategy that capitalizes on the richness and complexity of language. This book includes real-world case histories that demonstrate vividly how brand language is created and exercises that enable both students of marketing and marketing professionals to apply the book’s concepts and stimulate class discussion. The Language of Branding: Theory, Strategies and Tactics can be used in a number of courses, including consumer behavior, branding, advertising, linguistics, and communications.
The Oxford Companion to Sugar and Sweets by Darra Goldstein Pdf
"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
American Cuisine: And How It Got This Way by Paul Freedman Pdf
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
Dethroning the Deceitful Pork Chop by Jennifer Jensen Wallach Pdf
2016 Choice Outstanding Academic Title 2017 Association for the Study of Food and Society Award, best edited collection. The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food expressions from slavery up through the present. The volume offers fresh insights into a growing field beginning to reach maturity. The contributors demonstrate that throughout time black people have used food practices as a means of overtly resisting white oppression—through techniques like poison, theft, deception, and magic—or more subtly as a way of asserting humanity and ingenuity, revealing both cultural continuity and improvisational finesse. Collectively, the authors complicate generalizations that conflate African American food culture with southern-derived soul food and challenge the tenacious hold that stereotypical black cooks like Aunt Jemima and the depersonalized Mammy have on the American imagination. They survey the abundant but still understudied archives of black food history and establish an ongoing research agenda that should animate American food culture scholarship for years to come.
This fascinating volume profiles thirty-nine significant figures in Kentucky history, from Daniel Boone to Loretta Lynn, Muhammad Ali and many others. For years, Dr. James C. Claypool delivered an annual talk for the Kentucky Humanities Council entitled “Our Fellow Kentuckians,” which profiled a wide array of individuals with ties to the Commonwealth either by birth, residence, or family heritage. This volume expands on that famous talk, offering a rich and varied sampling of the personalities that have made Kentucky the place it is. From intrepid pioneers and statesmen to legendary athletes, inventors, entrepreneurs, and film stars, the selected individuals were chosen to represent the widest set of demographics. And as Claypool says in his introduction, “like a wine tasting, the sketches offered are meant to give readers a taste for more.”
New York Off the Beaten Path® by Lillian Africano,Nina Africano,Bill Scheller,Kay Scheller Pdf
Tired of the same old tourist traps? Take the road less traveled and uncover the hidden attractions, unique finds, and unusual locales other guidebooks just don't offer. Off the Beaten Path® features the things you'd want to see—if only you knew about them! From the best in local dining to quirky cultural tidbits, you'll say over and over again: “I didn't know that!” Discover a different side of the Empire State. Check out Wing’s Castle, the fabulously eccentric stone dwelling overlooking the Hudson Valley; prospect for “Herkimer diamonds” in Middleville; or stop in Elmira to see what Mark Twain called “the loveliest study you ever saw” (he should know—it was his). So if you've “been there, done that” one too many times, get off the main road and venture Off the Beaten Path.
Author : David Silver Publisher : John Wiley and Sons Page : 208 pages File Size : 54,5 Mb Release : 2009-03-23 Category : Business & Economics ISBN : 9780470455012
The Social Network Business Plan by David Silver Pdf
All of us know that users of the Web do not read advertisements on the websites we visit, yet the online communities are emerging as the next great media rely solely on this method to produce revenue. In The Social Network Business Plan, social network expert, David Silver presents and explains 18 cutting-edge methods to create revenue for social network websites--none of which are advertising. He also predicts the demise of seemingly successful online communities such as MySpace and Facebook that rely on advertising as non-sustainable modalities. Silver describes and explains that in the future new products and services will be introduced, talked about, rated, reviewed and recommended - or killed - by online communities. One example of the 18 new revenue channels that online communities are adopting is the sale to vendors of anonymized conversations of the community members concerning those vendors' products or services. Another example is online communities who partner with the internet providers to receive payment when a particular online community's information is downloaded usinf that providers service. The other sixteen revenue channels are equally head-turning! Silver is the only angel investor, operating down where the rubber meets the road, who is investing in online communities in their infancy, and writing about which ones will win and which ones will fail.
Author : Andrew F. Smith Publisher : Bloomsbury Publishing USA Page : 2304 pages File Size : 49,5 Mb Release : 2013-10-28 Category : History ISBN : 9798216085478
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.
