소장자료
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| 020 | ▼a9781442227279▼q(electronic bk.)▲ | ||
| 020 | ▼a1442227273▼q(electronic bk.)▲ | ||
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| 020 | ▼z1442227265▼q(cloth ;▼qalk. paper)▲ | ||
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| 082 | 0 | 4 | ▼a641.59773/11▼223▲ |
| 100 | 1 | ▼aBlock, Daniel,▼d1967-▼eauthor.▲ | |
| 245 | 1 | 0 | ▼aChicago :▼ba food biography /▼cDaniel R. Block and Howard B. Rosing.▲ |
| 264 | 1 | ▼aLanham :▼bRowman and Littlefield,▼c[2015]▲ | |
| 264 | 4 | ▼c©2015▲ | |
| 300 | ▼a1 online resource (xiii, 326 pages) :▼billustrations (some color), map.▲ | ||
| 336 | ▼atext▼btxt▼2rdacontent▲ | ||
| 337 | ▼acomputer▼bc▼2rdamedia▲ | ||
| 338 | ▼aonline resource▼bcr▼2rdacarrier▲ | ||
| 490 | 1 | ▼aBig city food biographies series▲ | |
| 504 | ▼aIncludes bibliographical references (pages 279-293) and index.▲ | ||
| 505 | 0 | ▼aIntroduction -- The material resources: land, water, and air -- Indigenous foodways of Chicago -- Migration and the making of Chicago foodways -- Markets and retail -- From frontier town to industrial and commercial food capital -- Eating at the meeting place: a short history of Chicago's restaurants -- Chicago street food, recipes, and cookbooks.▲ | |
| 520 | ▼aChicago began as a frontier town on the edge of white settlement and diverse indigenous populations. In this environment, cultures mixed, and many of the storefront ethnic restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. Becoming the second largest city in the US in 1890, Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Block and Rosing tell a story of not just culture, economics, and innovation, but also a history of regulation and regulators, and reveal Chicago to be one of the foremost eating destinations in the country.▲ | ||
| 588 | 0 | ▼aPrint version record.▲ | |
| 590 | ▼aeBooks on EBSCOhost▼bAll EBSCO eBooks▲ | ||
| 650 | 0 | ▼aFood▼zIllinois▼zChicago▼xHistory.▲ | |
| 650 | 0 | ▼aFood industry and trade▼zIllinois▼zChicago▼xHistory.▲ | |
| 650 | 0 | ▼aGrocers▼zIllinois▼zChicago▼xHistory.▲ | |
| 650 | 0 | ▼aRestaurants▼zIllinois▼zChicago▼xHistory.▲ | |
| 650 | 0 | ▼aCooking, American▼xMidwestern style▼xHistory.▲ | |
| 650 | 7 | ▼aCOOKING▼xGeneral.▼2bisacsh▲ | |
| 650 | 7 | ▼aCooking, American▼xMidwestern style.▼2fast▼0(OCoLC)fst01753229▲ | |
| 650 | 7 | ▼aFood.▼2fast▼0(OCoLC)fst00930458▲ | |
| 650 | 7 | ▼aFood industry and trade.▼2fast▼0(OCoLC)fst00930843▲ | |
| 650 | 7 | ▼aGrocers.▼2fast▼0(OCoLC)fst00948031▲ | |
| 650 | 7 | ▼aRestaurants.▼2fast▼0(OCoLC)fst01095907▲ | |
| 651 | 0 | ▼aChicago (Ill.)▼xHistory.▲ | |
| 651 | 7 | ▼aIllinois▼zChicago.▼2fast▼0(OCoLC)fst01204048▲ | |
| 655 | 4 | ▼aElectronic books.▲ | |
| 655 | 7 | ▼aHistory.▼2fast▼0(OCoLC)fst01411628▲ | |
| 700 | 1 | ▼aRosing, Howard,▼eauthor.▲ | |
| 776 | 0 | 8 | ▼iPrint version:▼aBlock, Daniel, 1967-▼tChicago.▼dLanham : Rowman and Littlefield, [2015]▼z9781442227262▼w(DLC) 2015011759▼w(OCoLC)906171948▲ |
| 830 | 0 | ▼aBig city food biographies series.▲ | |
| 856 | 4 | 0 | ▼uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1049691▲ |
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Chicago :a food biography
자료유형
국외eBook
서명/책임사항
Chicago : a food biography / Daniel R. Block and Howard B. Rosing.
형태사항
1 online resource (xiii, 326 pages) : illustrations (some color), map.
서지주기
Includes bibliographical references (pages 279-293) and index.
내용주기
Introduction -- The material resources: land, water, and air -- Indigenous foodways of Chicago -- Migration and the making of Chicago foodways -- Markets and retail -- From frontier town to industrial and commercial food capital -- Eating at the meeting place: a short history of Chicago's restaurants -- Chicago street food, recipes, and cookbooks.
요약주기
Chicago began as a frontier town on the edge of white settlement and diverse indigenous populations. In this environment, cultures mixed, and many of the storefront ethnic restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. Becoming the second largest city in the US in 1890, Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Block and Rosing tell a story of not just culture, economics, and innovation, but also a history of regulation and regulators, and reveal Chicago to be one of the foremost eating destinations in the country.
주제
Food, Illinois, Chicago, History.
Food industry and trade, Illinois, Chicago, History.
Grocers, Illinois, Chicago, History.
Restaurants, Illinois, Chicago, History.
Cooking, American, Midwestern style, History.
COOKING, General.
Cooking, American, Midwestern style.
Food.
Food industry and trade.
Grocers.
Restaurants.
Chicago (Ill.), History.
Illinois, Chicago.
Food industry and trade, Illinois, Chicago, History.
Grocers, Illinois, Chicago, History.
Restaurants, Illinois, Chicago, History.
Cooking, American, Midwestern style, History.
COOKING, General.
Cooking, American, Midwestern style.
Food.
Food industry and trade.
Grocers.
Restaurants.
Chicago (Ill.), History.
Illinois, Chicago.
기타형태저록
ISBN
9781442227279 1442227273
북토크
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