Showing results for "Wine" in Americas

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 the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.

Dr. Martin Luther King, Jr. was the Co-Founding President of the Southern Christian Leadership Conference in 1957. Found in the archives at the SCLC were eight never before heard audio works of Dr. King in which he prophetically articulates his vision for a better America and world. For the first time ever, these messages are being released to commemorate the 50th Anniversary of The March on Washington for Jobs and Freedom. The title of this message is "New Wine In New Bottles."

This charming book recounts the remarkable journey of the bagel from the tables of 17th-century Poland to the freezers of middle America today. The story is one of surprising connections between an unassuming ring-shaped roll and centuries of Polish, Jewish, and American history.

These days, hot chicken is a "must-try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville-style." But for almost seventy years, hot chicken was made and sold primarily in Nashville's Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville's Black communities through the story of its hot chicken scene.

In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history

This book explores the idea that table activities - the mealtime rituals of food preparation, serving, and dining - lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy.