Author: Publisher:
ISBN:
Category : Coffee industry
Languages : en
Pages : 832
Book Description
Simmon's Spice Mill
Author: Simmon's Spice Mill
Author: Simmons' Spice Mill, Devoted to the Interest of the Coffee, Tea and Spice Trades, 1917, Vol. 40 (Classic Reprint)
Author: Spice Mill Publishing CompanyPublisher: Forgotten Books
ISBN: 9780656852185
Category : Business & Economics
Languages : en
Pages : 760
Book Description
Excerpt from Simmons' Spice Mill, Devoted to the Interest of the Coffee, Tea and Spice Trades, 1917, Vol. 40 We Specialize on every distinct feature oi the Green Coltee Business in such manner that it enables us to extend to Buyers superior and economic service. 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.
Spice Mill
Author: The Spice Mill
Author: Simmon's Spice Mill
Author: AnonymousPublisher: Legare Street Press
ISBN: 9781022546554
Category :
Languages : en
Pages : 0
Book Description
Step back in time with this rare glimpse into the world of the coffee, tea, and spice trades at the turn of the 20th century. Simmons Spice Mill was the leading industry publication of its day, providing news, analysis, and commentary on the latest trends and developments in these essential global markets. 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 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. 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.
Chicago
Author: Daniel R. BlockPublisher: Rowman & Littlefield
ISBN: 1442227273
Category : Cooking
Languages : en
Pages : 342
Book Description
Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the “Stroll” in the black belt, and in the storefront ethnic restaurants of today. Chicago was the place where the transcontinental railroads from the West and the “trunk” roads from the East met. Many downtown restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. This also led to “destination” restaurants, where Hollywood stars and their onlookers would dine during overnight layovers between trains. At the same time, Chicago became the candy capital of the US and a leading city for national conventions, catering to the many participants looking for a great steak and atmosphere. Beyond hosting conventions and commerce, Chicagoans also simply needed to eat—safely and relatively cheaply. Chicago grew amazingly fast, 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. Within the city, industrial food manufacturers prospered, highlighted by the meat processors at the Chicago stockyards, but also including candy makers such as Brach’s and Curtiss, and companies such as Kraft Foods. At the same time, large markets for local consumption emerged. The food biography of Chicago is a story of not just culture, economics, and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and built Chicago into a city where people not only come to eat, but where locals rely on the availability of safe food and water. With vivid details and stories of local restaurants and food, Block and Rosing reveal Chicago to be one of the foremost eating destinations in the country.
Uncommon Grounds
Author: Mark PendergrastPublisher: Basic Books
ISBN: 0465024041
Category : Cooking
Languages : en
Pages : 474
Book Description
The definitive history of the world's most popular drug. Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.
W.I.B. Price Bulletin
Author: Price Bulletin
Author: United States. War Industries BoardPublisher:
ISBN:
Category : Prices
Languages : en
Pages : 1394
Book Description