Author: Zella Drake HarperPublisher:
ISBN:
Category : Philadelphia
Languages : en
Pages : 68
Book Description
Ye Inns and Taverns of Olde Philadelphia
Author: Zella Drake HarperPublisher:
ISBN:
Category : Philadelphia
Languages : en
Pages : 68
Book Description
Inns & Ale Houses of Old Philadelphia
Author: Smith, Robert, ale brewing CoPublisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 36
Book Description
The Inns and Taverns of Colonial Philadelphia
Author: Early American Inns and Taverns
Author: Elise LathropPublisher:
ISBN:
Category : History
Languages : en
Pages : 440
Book Description
Index, Happenings in Ye Olde Philadelphia
Author: Rudolph J. Walther Happenings in ye olde PhiladelphiaPublisher:
ISBN:
Category : Philadelphia (Pa.)
Languages : en
Pages : 42
Book Description
Colonial Inns and Taverns of Bucks County
Author: Marie Murphy DuessPublisher: Arcadia Publishing
ISBN: 1614232385
Category : History
Languages : en
Pages : 186
Book Description
Inns and taverns occupied a position of central importance in colonial American society. Rest stop, hotel, provisioning center, drinking saloon, dining establishment, center of news and gossip, quartering for soldiersthese retreats served an astonishing variety of roles. In Colonial Inns and Taverns of Bucks County, author Marie Duess filters the colonial and early modern history of Bucks County through the areas wide array of stagecoach stops, grog shops and taprooms. These inns created a whole world unto themselves, with a distinct vernacular (did you know the concepts of backlog and minding your Ps and Qs both originated from inn life?), set of customs and rituals and purpose within the greater societal framework. Follow author Marie Duess into the past and discover a fascinating facet of life in early Pennsylvania.
Philadelphia Inns and Taverns: 1774-1780
Author: Memorial History of the City of Philadelphia, from Its First Settlement to Year 1895: Special and biographical
Author: John Russell YoungPublisher:
ISBN:
Category : Philadelphia (Pa.)
Languages : en
Pages : 648
Book Description
History of Philadelphia, 1609-1884
Author: John Thomas ScharfPublisher:
ISBN:
Category : Philadelphia (Pa.)
Languages : en
Pages : 442
Book Description
A Century of Restaurants
Author: Rick BrownePublisher: Andrews Mcmeel+ORM
ISBN: 1449443923
Category : Cooking
Languages : en
Pages : 409
Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped