9781442227262 - chicago: a food biography di block, daniel r.; rosing, howard b. (21 risultati)
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Da: Open Books, Chicago, U.S.A.Open Books
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Hardcover. Condizione: Very Good. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.
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Da: Goodwill of Greater Milwaukee and Chicago, Racine, U.S.A.Goodwill of Greater Milwaukee and Chicago
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Condizione: good. Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should ha…ve minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy.
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Da: Textbooks_Source, Columbia, U.S.A.Textbooks_Source
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hardcover. Condizione: Good. Illustrated. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
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Da: The Good Books Store, chicago, U.S.A.The Good Books Store
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Hardcover. Condizione: Fine. 1st Edition. retired library with stamp inside on title page. No other library stamps. 226-page hardcover fine.
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Da: Brook Bookstore On Demand, Napoli, ItaliaBrook Bookstore On Demand
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Da: Rarewaves.com USA, London, Regno UnitoRarewaves.com USA
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Hardback. Condizione: New. 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 immigran…ts 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.
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Da: INDOO, Avenel, U.S.A.INDOO
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Da: PBShop.store US, Wood Dale, U.S.A.PBShop.store US
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 41,76
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Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
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Da: PBShop.store UK, Fairford, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. Chicago, situated at the crossroads of America, has long been known for its restaurants and cuisine. Its food history highlights the history of Chicago as a place where cultures meet and clash and food is manufactured for the world. This book vividly recounts the history of food, dining, and cuisine in this quin…tessential American city. Series: Big City Food Biographies. Num Pages: 340 pages, 3 black & white illustrations, 23 black & white halftones. BIC Classification: 1KBBNC; HBJK; HBTB; JFCV. Category: (G) General (US: Trade). Dimension: 232 x 160 x 29. Weight in Grams: 631. . 2015. Hardcover. . . . .
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New.
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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Hardcover. Condizione: New.
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Da: Kennys Bookstore, Olney, U.S.A.Kennys Bookstore
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Condizione: New. Chicago, situated at the crossroads of America, has long been known for its restaurants and cuisine. Its food history highlights the history of Chicago as a place where cultures meet and clash and food is manufactured for the world. This book vividly recounts the history of food, dining, and cuisine in this quin…tessential American city. Series: Big City Food Biographies. Num Pages: 340 pages, 3 black & white illustrations, 23 black & white halftones. BIC Classification: 1KBBNC; HBJK; HBTB; JFCV. Category: (G) General (US: Trade). Dimension: 232 x 160 x 29. Weight in Grams: 631. . 2015. Hardcover. . . . . Books ship from the US and Ireland.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 326 pages. 9.50x6.50x1.00 inches. In Stock.
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Da: Biblios, frankfurt am main, GermaniaBiblios
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Condizione: New.
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Da: moluna, Greven, Germaniamoluna
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Gebunden. Condizione: New. Über den AutorDaniel R. Block, PhD, is a professor of geography and director of the Fred Blum Neighborhood Assistance Center at Chicago State University. He has particular interests in inner-city food access issues, the history of t.
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Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
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Hardback. Condizione: New. 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 immigran…ts 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.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 74,20
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Buch. Condizione: Neu. Neuware - 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 im…migrants 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.
