Author: Zagat Survey (Firm)
Publisher:
ISBN: 9781570065217
Category : Travel
Languages : en
Pages : 228
Book Description
For 25 years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2004 CHICAGO RESTAURANT SURVEY, covering hundreds of restaurants. The surveyors are men and women of all ages. No matter the economic climate, Chicago's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2004 Chicago Restaurant guide rates and reviews the city’s best restaurants. The newest guide delivers ZAGAT’S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost.
Chicago Restaurants 2003/2004
The Chicago Food Encyclopedia
Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Official Gazette of the United States Patent and Trademark Office
Critics, Ratings, and Society
Author: Grant Blank
Publisher: Rowman & Littlefield
ISBN: 9780742547032
Category : Biography & Autobiography
Languages : en
Pages : 260
Book Description
Critics, Ratings, and Society is the first comprehensive study of the review as social institution. Its theories and data encompass reviews of all types of products--including the arts (e.g. theater, books, and music) and consumer products (e.g. cars, software, and appliances). According to Blank, the core problem of reviews is credibility. Concerns about credibility organize the formulation of reviews and audiences. The connoisseurial-procedural distinction describes the production of credibility and its assessment under different types of rating systems.
Publisher: Rowman & Littlefield
ISBN: 9780742547032
Category : Biography & Autobiography
Languages : en
Pages : 260
Book Description
Critics, Ratings, and Society is the first comprehensive study of the review as social institution. Its theories and data encompass reviews of all types of products--including the arts (e.g. theater, books, and music) and consumer products (e.g. cars, software, and appliances). According to Blank, the core problem of reviews is credibility. Concerns about credibility organize the formulation of reviews and audiences. The connoisseurial-procedural distinction describes the production of credibility and its assessment under different types of rating systems.
Food and Culture
Author: Carole Counihan
Publisher: Routledge
ISBN: 0415521033
Category : Cooking
Languages : en
Pages : 650
Book Description
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Publisher: Routledge
ISBN: 0415521033
Category : Cooking
Languages : en
Pages : 650
Book Description
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
The Food Lover's Guide to Wine
Author: Andrew Dornenburg
Publisher: Little, Brown
ISBN: 0316084069
Category : Cooking
Languages : en
Pages : 433
Book Description
A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
Publisher: Little, Brown
ISBN: 0316084069
Category : Cooking
Languages : en
Pages : 433
Book Description
A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
Encyclopedia of Television Subjects, Themes and Settings
Author: Vincent Terrace
Publisher: McFarland
ISBN: 1476604452
Category : Performing Arts
Languages : en
Pages : 437
Book Description
Over the course of 80 years television has produced countless programs, many of which fit a particular profile. Did you know, for example, some programs are devoted to ghosts, genies, angels and even mermaids? Color broadcasting was first tested in 1941? Live models were used to advertise lingerie as early as 1950? Or that nudity (although accidental) occurred on TV long before cable was even thought possible? These are just a few of the many facts and firsts that can be found within the 145 entries included. Appropriate for fans and scholars, and bursting with obscure facts, this work traces the evolution of specific topics from 1925 through the 2005-2006 season. Entries include such diverse themes as adolescence, adult film actresses on TV, bars, espionage, gays, immigrants, lawyers, transsexuals and truckers, as well as locations like Canada, Hawaii, New York and Los Angeles. Each entry is arranged as a timeline, clearly displaying how television's treatment of the subject has changed through the years. Each entry is as complete as possible and contains series, pilot, special and experimental program information. Whether just a fan of television and eager to know more about the medium or a scholar seeking hard-to-find facts and information, this book traces the history of specific topics from television's infancy to its changes in the early twenty-first century.
Publisher: McFarland
ISBN: 1476604452
Category : Performing Arts
Languages : en
Pages : 437
Book Description
Over the course of 80 years television has produced countless programs, many of which fit a particular profile. Did you know, for example, some programs are devoted to ghosts, genies, angels and even mermaids? Color broadcasting was first tested in 1941? Live models were used to advertise lingerie as early as 1950? Or that nudity (although accidental) occurred on TV long before cable was even thought possible? These are just a few of the many facts and firsts that can be found within the 145 entries included. Appropriate for fans and scholars, and bursting with obscure facts, this work traces the evolution of specific topics from 1925 through the 2005-2006 season. Entries include such diverse themes as adolescence, adult film actresses on TV, bars, espionage, gays, immigrants, lawyers, transsexuals and truckers, as well as locations like Canada, Hawaii, New York and Los Angeles. Each entry is arranged as a timeline, clearly displaying how television's treatment of the subject has changed through the years. Each entry is as complete as possible and contains series, pilot, special and experimental program information. Whether just a fan of television and eager to know more about the medium or a scholar seeking hard-to-find facts and information, this book traces the history of specific topics from television's infancy to its changes in the early twenty-first century.
The Business School Buzz Book
Author: Vault Editors
Publisher: Vault Inc.
ISBN: 1581314000
Category : Business schools
Languages : en
Pages : 512
Book Description
In this new edition, Vault publishes the entire surveys of current students and alumni at more than 100 top business schools. Each 4-to 5-page entry is composed of insider comments from students and alumni, as well as the school's responses to the comments.
Publisher: Vault Inc.
ISBN: 1581314000
Category : Business schools
Languages : en
Pages : 512
Book Description
In this new edition, Vault publishes the entire surveys of current students and alumni at more than 100 top business schools. Each 4-to 5-page entry is composed of insider comments from students and alumni, as well as the school's responses to the comments.
Best Food Writing 2013
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738217174
Category : Cooking
Languages : en
Pages : 402
Book Description
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year—serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews). Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Publisher: Da Capo Lifelong Books
ISBN: 0738217174
Category : Cooking
Languages : en
Pages : 402
Book Description
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year—serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews). Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong