A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.Other equipment included a coffeemaker with cup warmer, steam table, carving board, refrigerator, two sinks, and a pastry table. ... In this space three cooks and a chef prepared all portions for as many as two hundred people per meal for each of three meals a day. ... Railroads pioneered the food service manual, standardization of preparation and portions, and the use of quality ingredients and feweranbsp;...
|Title||:||The Oxford Companion to American Food and Drink|
|Author||:||Andrew F. Smith|
|Publisher||:||Oxford University Press - 2007-05-01|