Category: Dining Room
S. Truett Cathy (1921-2014), “It’s Easier to Succeed than to Fail”, 1989.
Harland Sanders (1890-1980), “Twenty Favorite Recipes of Colonel Harland Sanders“, 1954 was the topic of an earlier blog post. Harland Sanders, “Process of Producing Fried Chicken Under Pressure“, 12 April 1966, US. Patent #3,245,800. also was the topic of an earlier blog post. Here I present: S. Truett Cathy (1921-2014), “It’s Easier to Succeed … Continue reading S. Truett Cathy (1921-2014), “It’s Easier to Succeed than to Fail”, 1989.
Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012.
“Edward Sapir and the Sino-Dene Hypothesis”, by John Bengston. a publication on the American Indian languages classification “Dene” (shown by above map) was the topic of an earlier blog post. Similarly here I presently American Indian book: Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012 was an English early … Continue reading Michael A. LaCombe, “Political Gastronomy: Food and Authority in the English Atlantic World”, 2012.
"American Presidential China", The Robert L. McNeil, Jr., Collection at the Philadelphia Museum of Art, 2008.
My 9 December 2020 posts on this blog were: Cara Hobday & Jo Denbury, “Food Secrets: Styling Techniques of Professionals”; also, Christopher Styler, “Working the Plate: The Art of Food Presentation”. This post today is on: “The American Presidential China” held by a collector. The “plates” of the presidential tables in American history are important … Continue reading "American Presidential China", The Robert L. McNeil, Jr., Collection at the Philadelphia Museum of Art, 2008.
Christopher Styler,”Working the Plate: The Art of Food Presentation” 2006.
Cara Hobday and Jo Denbury, “Food Presentation Secrets: Styling Techniques of Professionals”, 2010 was the topic of an earlier blog post post. Here I present: Christopher Styler, “Working the Plate: The Art of Food Presentation”, 2006 is a good book on food styling”. The front-dining room, and the back-kitchen are different workplaces. Recipes begin in the … Continue reading Christopher Styler,”Working the Plate: The Art of Food Presentation” 2006.
