Commanders of the Dining Room PDF Download

Author: E.A. Maccannon
Publisher: University of Georgia Press
ISBN: 0820368768
Category : Biography & Autobiography
Languages : en
Pages : 190

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Author: E. A. Maccannon
Publisher:
ISBN: 9781332114771
Category : Biography & Autobiography
Languages : en
Pages : 176

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Book Description
Excerpt from Commanders of the Dining Room: Biographic Sketches and Portraits of Successful Head Waiters In publishing this work of biographic sketches and portraits of successful head waiters of America, it is with the full confidence that the proprietors, managers and patronizing public of hotels, will appreciate the recognition given these deserving men who labor zealously always for the success of the hotel, and the comfort of their patrons. Certainly, the close relationship of the waiters with those things that are necessary to satisfy the appetite, and their efficient manner in serving the same, should endear the men in the dining room and the head waiter at the door to the heart of every one who enjoys the luxurious comforts of an up-to-date American hotel dining room. It is true, of course, that to be entitled to such recognition, one should have achieved eminent success in one or more of the high callings of the world. But there is, however, an exception to every rule, and in this case, it is a very justifiable one; for, while it may not be said that these men have achieved success in what is recognized as the higher callings, yet, nevertheless, they have undoubtedly achieved success in that calling which circumstances have forced a number of them, many of whom, had conditions been otherwise, would have attained positions of eminence in any one of the higher callings into which the natural force of the worlds current might have carried them, like other men, who have been unhampered in the development of their natural ability, and unrestricted in their movement through the various channels of operation. As human plants, dwarfed by a force, unnatural to the design of the Creator, that they have made commendable success, and have shown natural ability is a fact which is sufficient under the circumstances, to entitle them to this biographic recognition. It will also be appreciated that though a head waiters position may not be regarded as one of the highest callings, his functions, however, are very important in the hotel industry. By no means is the position simply what the title designates. There was a time when the duty of the man bearing the title "Head Waiter," was merely what the title signifies, and nothing more; but to-day, that title is a misnomer, as it fails to express the real duties of the position. Keeping abreast with the other industries, and the increasing wealth and population of the country, the hotel business has developed to an enormous proportion and demands in the position of a head waiter, or more correctly speaking, superintendent of the dining room, ability very much greater than a mere mastery of the art of good waiting. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Maccannon E A
Publisher: Sagwan Press
ISBN: 9781376930085
Category :
Languages : en
Pages : 174

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: Christoph Ribbat
Publisher: Pushkin Press
ISBN: 1782273107
Category : Cooking
Languages : en
Pages : 225

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The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.

Author: Jürgen Martschukat
Publisher: Bloomsbury Publishing
ISBN: 1474298753
Category : Social Science
Languages : en
Pages : 273

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Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.

Author: Myra Beth Young Armstead
Publisher: University of Illinois Press
ISBN: 9780252068010
Category : Business & Economics
Languages : en
Pages : 212

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Book Description
Documents the experiences of African Americans in Saratoga Springs, New York, and Newport, Rhode Island - towns that provided a recurring season of expanded employment opportunities, enhanced social life, cosmopolitan experience, and, in a good year, enough money to last through the winter.

Author: Elizabeth A. Osborne
Publisher: SIU Press
ISBN: 0809334216
Category : Performing Arts
Languages : en
Pages : 265

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Book Description
Theatre has long been an art form of subterfuge and concealment. Working in the Wings: New Perspectives on Theatre History and Labor, edited by Elizabeth A. Osborne and Christine Woodworth, brings attention to what goes on behind the scenes, challenging, and revising our understanding of work, theatre, and history. Essays consider a range of historic moments and geographic locations—from African Americans’ performance of the cakewalk in Florida’s resort hotels during the Gilded Age to the UAW Union Theatre and striking automobile workers in post–World War II Detroit, to the struggle in the latter part of the twentieth century to finish an adaptation of Moby Dick for the stage before the memory of creator Rinde Eckert failed. Contributors incorporate methodologies and theories from fields as diverse as theatre history, work studies, legal studies, economics, and literature and draw on traditional archival materials, including performance texts and architectural structures, as well as less tangible material traces of stagecraft. Working in the Wings looks at the ways in which workers' identities are shaped, influenced, and dictated by what they do; the traces left behind by workers whose contributions have been overwritten; the intersections between the sometimes repetitive and sometimes destructive process of creation and the end result—the play or performance; and the ways in which theatre affects the popular imagination. This collected volume draws attention to the significance of work in the theatre, encouraging a fresh examination of this important subject in the history of the theatre and beyond.

Author: Robert F. Moss
Publisher: University of Georgia Press
ISBN: 0820360848
Category : Cooking
Languages : en
Pages : 305

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Book Description
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

Author:
Publisher: Univ of North Carolina Press
ISBN: 0807834742
Category : History
Languages : en
Pages : 374

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Turning the Tables

Author: John D. Long
Publisher: Arcadia Publishing
ISBN: 146714410X
Category : History
Languages : en
Pages : 192

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Did her rival for a man's love get away with murder? It was a story of violence, bigamy, race and a quest for justice. The strange but true story of James and Susan Watkins. A drama played out in the mountains of southwestern Virginia in 1891 that attracted nationwide attention and held the citizens of the Roanoke Valley spellbound. The tale of the trial of Charles Watkins for the murder of his wife was marked by threats of lynching, a fugitive manhunt, a disappearing witness, mistaken identities, claims of insanity and finally a secret letter to break the case wide open. In its day, the story was as closely followed as a modern televised murder trial. Despite the rapt attention of the public then, it has entirely faded from the history books - until now. Historian John Long resurrects the truth of who killed Susan Watkins.