Chicago
Subtitle: a food biography
By: Daniel R. Block and Howard Rosing
Contributors: Rosing, Howard, author
Series: Big city food biographies series; Big city food biographies series
Publisher: Rowman and Littlefield
Published: 2015
Language: eng
Number of pages: 326
ISBN-13: 9781442227262
Subjects: Grocers; Midwestern style; Food; Restaurants; Food industry and trade; American Cooking; History
Description: 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.
Notes: Includes bibliographical references (pages 247-293) and index.
Table of contents: title: Introduction; title: The material resources: land, water, and air; title: Indigenous foodways of Chicago; title: Migration and the making of Chicago foodways; title: Markets and retail; title: From frontier town to industrial and commercial food capital; title: Eating at the meeting place: a short history of Chicago's restaurants; title: Chicago street food, recipes, and cookbooks.