2009 Orange County Restaurants PDF Download

Author: Gretchen Kurz
Publisher:
ISBN: 9781604780246
Category :
Languages : en
Pages : 0

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Book Description
This brand-new pocket guide includes Zagat's signature ratings and reviews for over 400 restaurants throughout Orange County

Author: Orange County Illustrated (Firm)
Publisher:
ISBN:
Category : Orange County (Calif.)
Languages : en
Pages : 96

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Book Description

Author: Chris Holaday and Patrick Cullom
Publisher: Arcadia Publishing
ISBN: 1467143944
Category : History
Languages : en
Pages : 160

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Book Description
Once upon a time, Chapel Hill, a town synonymous with the University of North Carolina, offered little more than simple cafés. In recent years, it has developed a diverse restaurant culture and today is home to some of the country's most creative chefs. From legendary student hangouts to one of the South's most famed barbecue joints to the birthplace of shrimp and grits, all of these establishments helped earn the area recognition as a top dining destination. Local authors Chris Holaday and Patrick Cullom profile longtime establishments that helped shape the dining scene in Chapel Hill and the neighboring towns of Carrboro and Hillsborough.

Author:
Publisher: Fodors Travel Publications
ISBN: 1400007291
Category : Travel
Languages : en
Pages : 898

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Book Description
Includes information on hotels and resorts, restaurants, beaches, walking and driving tours, nighttime entertainment, shopping, and sights of interest

Author: CUC International, Inc
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 100

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Book Description

Author: Chris Holaday
Publisher: Arcadia Publishing
ISBN: 143967163X
Category : History
Languages : en
Pages : 160

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Book Description
Once upon a time, Chapel Hill, a town synonymous with the University of North Carolina, offered little more than simple cafés. In recent years, it has developed a diverse restaurant culture and today is home to some of the country's most creative chefs. From legendary student hangouts to one of the South's most famed barbecue joints to the birthplace of shrimp and grits, all of these establishments helped earn the area recognition as a top dining destination. Local authors Chris Holaday and Patrick Cullom profile longtime establishments that helped shape the dining scene in Chapel Hill and the neighboring towns of Carrboro and Hillsborough.

Author: Fodor's
Publisher: Fodors Travel Publications
ISBN: 1400008069
Category : Travel
Languages : en
Pages : 562

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Book Description
Detailed and timely information on accommodations, restaurants, and local attractions highlight these updated travel guides, which feature all-new covers, a dramatic visual design, symbols to indicate budget options, must-see ratings, multi-day itineraries, Smart Travel Tips, helpful bulleted maps, tips on transportation, guidelines for shopping excursions, and other valuable features. Original.

Author: Entertainment Publications, Inc
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 55

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Book Description

Author: Herb Baus
Publisher:
ISBN: 9780892862672
Category : Business & Economics
Languages : en
Pages : 228

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Book Description
Over 150 restaurants, from inexpensive storefront ethnic to the priciest haute cuisine, are included in this newly revised edition of one of a series of guides covering restaurants in urban areas throughout the U.S. Illustrated.

Author: Robert Ji-Song Ku
Publisher: NYU Press
ISBN: 147981203X
Category : Social Science
Languages : en
Pages : 455

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Book Description
Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.