Bibliograph

Chicago, a food biography, Daniel R. Block and Howard Rosing

Type

Label

Chicago, a food biography, Daniel R. Block and Howard Rosing

Language

eng

Bibliography note

Includes bibliographical references (pages 247-293) and index

Illustrations

mapsillustrations

Index

index present

Literary Form

non fiction

Main title

Chicago

Nature of contents

bibliography

Oclc number

906171948

Responsibility statement

Daniel R. Block and Howard Rosing

Series statement

Big city food biographies series

Sub title

a food biography

Summary

Chicago began as a frontier town on the edge of white settlement and diverse indigenous populations. In this environment, cultures mixed, and many of the storefront ethnic restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. 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. Block and Rosing tell a story of not just culture, economics, and innovation, but also a history of regulation and regulators, and reveal Chicago to be one of the foremost eating destinations in the country

Table Of Contents

Introduction -- The material resources: land, water, and air -- Indigenous foodways of Chicago -- Migration and the making of Chicago foodways -- Markets and retail -- From frontier town to industrial and commercial food capital -- Eating at the meeting place: a short history of Chicago's restaurants -- Chicago street food, recipes, and cookbooks

Classification