Newspaper Women and the Culinary Community Kimberly Wilmot Voss. Tracy, Marian, and Nino Tracy. Casserole Cookery: One Dish Meals for the Busy Gourmet. ... Los Angeles Times, February 6, 1963. ———. “Experts Defend Cereals.” Los Angeles ...
Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, “The Food Establishment,” and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country’s culinary history. The book concludes with a look at how the women’s pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.
Los Angeles Wholesale Food Distribution Facilities
Release on 1972 | by
In a few years this area will have half again as many people as it has today and significantly larger volumes of food will need to be moved through the marketing facilities . This rapid rate of population growth in the Los Angeles area ...
The Best Restaurants, Markets & Local Culinary Offerings Cathy Chaplin. July Dine L.A. (discoverlosangeles.com): Twice a year in January and July, the Los Angeles Tourism and Convention Board celebrates restaurant week with specially ...
The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs
Release on 2006 | by Akasha Richmond
The Complete Book of Outdoor Cookery . Garden City , NY : Doubleday , 1955 . Brown , Helen Evans , with William Templeton Veach . A Book of Curries and Chutneys . Los Angeles : Ward Ritchie Press , 1963 .
A collection of favorite healthy recipes by a chef whose practices have been utilized by numerous Hollywood celebrities includes such options as Wild Salmon and Grilled Artichoke Salad with Green Tea Ranch Dressing, Wild Blueberry Cobbler, and Sundance Chocolate Torte. 12,000 first printing.
Food and Culture
Release on 2018-12-07 | by Carole Counihan
Jean Murphy, “She's GungHo for Oriental Cookery,” Los Angeles Times, August 31, 1967. Barbara Hansen, “Students Learn by Doing: Thai Cookery with a British Accent,” Los Angeles Times, May 12, 1977. Ibid. It is my understanding that ...
This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
The Routledge History of American Foodways
Release on 2016-02-12 | by Jennifer Jensen Wallach
Tanachai Mark Padoongpatt, “Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles,” Radical History Review 2011, no. 110 (Spring 2011): 93–94; Mark Padoongpatt, “'Oriental Cookery': Devouring Asian and Pacific Cuisine during the ...
The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.
Release on 2000 | by Victor M. Valle
Vivien Bonzo and her father, Alfredo Antonio, interview byVictorValle, tape recording, La Golondrina, Olvera Street, Los Angeles, August 1995; Oldenburg, "Food, Drink, Talk." 40. "Un Sencillo Homenaje a la Señorita Fabregas [A simple ...
This fascinating collection of recipes contributed by the members of the Ladies' Aid Society of the Fort Street Methodist Episcopal Church of Los Angeles, California, originally published in 1881, includes such familiar dishes as fish ...
This fascinating collection of recipes contributed by the members of the Ladies' Aid Society of the Fort Street Methodist Episcopal Church of Los Angeles, California, originally published in 1881, includes such familiar dishes as fish chowder, roast turkey, and chocolate cake. More unusual offerings include stewed pigeons, suet pudding, and English brawn, made with a pig's head. Interspersed throughout the book are historic and charming advertisements from Los Angeles businesses - purveyors of stove polish, gents' furnishing goods, and ladies' ready-made dresses among them.
California's first cuisine reflects the timeless cookery of the missions and ranches--fresh, healthy ingredients and a lot of chile peppers. Preston presents over 200 recipes from the era, adapted for modern kitchens and cooks. Features Grilled Steak with Mushroons and Roasted Almond Rice Pudding. Illustrations.
Release on 2011-06-03 | by Warren Belasco
Victor M. Valle and Rodolfo D. Torres, Latino Metropolis (Minneapolis: University of Minnesota Press, 2000), 74; “A 'Fence' Located in a Tamale Stand,” Los Angeles Times, April 14, 1895; “Half-Demented Tamale Vender,” Los Angeles Times, ...
In recent years, the integrity of food production and distribution has become an issue of wide social concern. The media frequently report on cases of food contamination as well as on the risks of hormones and cloning. Journalists, documentary filmmakers, and activists have had their say, but until now a survey of the latest research on the history of the modern food-provisioning system—the network that connects farms and fields to supermarkets and the dining table—has been unavailable. In Food Chains, Warren Belasco and Roger Horowitz present a collection of fascinating case studies that reveal the historical underpinnings and institutional arrangements that compose this system. The dozen essays in Food Chains range widely in subject, from the pig, poultry, and seafood industries to the origins of the shopping cart. The book examines what it took to put ice in nineteenth-century refrigerators, why Soviet citizens could buy ice cream whenever they wanted, what made Mexican food popular in France, and why Americans turned to commercial pet food in place of table scraps for their dogs and cats. Food Chains goes behind the grocery shelves, explaining why Americans in the early twentieth century preferred to buy bread rather than make it and how Southerners learned to like self-serve shopping. Taken together, these essays demonstrate the value of a historical perspective on the modern food-provisioning system.
Type: BOOK - Published: 2011-08-23 - Publisher: Random House Books for Young Readers
N. D. Wilson, author of Leepike Ridge and 100 Cupboards, returns with an action-packed adventure that will captivate fans of both Percy Jackson and Indiana Jones with lost civilizations, ancient secrets, and buried treasure. For two years, Cyrus and Antigone Smith have run a sagging roadside motel with their older
Type: BOOK - Published: 2012-02-01 - Publisher: Random House Australia
N. D. Wilson, author of Leepike Ridge and 100 Cupboards, returns with an imagination-capturing adventure that inventively combines the contemporary and the legendary. For two years, Cyrus and Antigone Smith have run a sagging roadside motel with their older brother, Daniel. Nothing ever seems to happen. Then a strange old