The Chicago food encyclopedia / edited by Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen ; foreword by Russell Lewis.

Format
Book
Language
English
Published/​Created
Urbana : University of Illinois Press, [2017]
Description
xi, 307 pages, 16 unnumbered pages of plates : illustrations (some color) ; 26 cm.

Availability

Available Online

Copies in the Library

Location Call Number Status Location Service Notes
Firestone Library - Stacks TX360.U63 C4534 2017 Browse related items Request

    Details

    Subject(s)
    Editor
    Library of Congress genre(s)
    Getty AAT genre
    Series
    Heartland foodways [More in this series]
    Summary note
    Chicago: an American culinary paradise. Discover the visionary restaurateurs, beloved haunts, and food companies (current and past) that not only helped build Chicago but fed a growing nation. From chef Grant Achatz to the edible (but unloved) zebra mussel, this A-to-Z compendium is the ultimate reference on the history of the city and its food.
    Bibliographic references
    Includes bibliographical references (pages 285-286) and index.
    Contents
    • Introduction
    • Encyclopedia entries
    • Appendix A: Period kitchen, dining room, pantry, and recipes resources
    • Appendix B: Price comparisons.
    ISBN
    • 9780252087240 ((paperback ; : alkaline paper))
    • 0252087240 ((paperback ; : alkaline paper))
    LCCN
    2017006116
    OCLC
    973158649
    Statement on language in description
    Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage. Read more...
    Other views
    Staff view