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As Long As We Both Shall Eat
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A History of Wedding Food and Feasts
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Artikel-Nr:
9781442257139
Veröffentl:
2017
Einband:
HC gerader Rücken kaschiert
Erscheinungsdatum:
27.02.2017
Seiten:
242
Autor:
Claire Stewart
Gewicht:
551 g
Format:
235x157x19 mm
Serie:
Rowman & Littlefield Studies in Food and Gastronomy
Sprache:
Englisch
Beschreibung:
Claire Stewart is Assistant Professor of Hospitality Management at CUNY at NYC College of Technology, City University of New York. She was executive chef at the Continental Club in New York City and executive sous chef at the Yale Club of New York City. She worked as chef tournant at Gee's Brassiere in Oxford, England and chef poissonier at Rainbow Room. Stewart was banquet chef at Highlawn Pavilion and a chef at Gracie Mansion in New York City. In her native California she worked as chef tournant at Delta King in Sacramento, and a chef garde manger at the Hyatt Regency. In addition to being chef owner of C to C Caterers, she worked as a server at Capriccio, and at Koya's, both in Rancho Cordova, California. Chef Stewart has been the resident beekeeper for the Durand-Hedden Historical House in Maplewood, NJ.
Who doesn't love a good wedding? And the food! This book reveals the story behind everything from bridal showers to bachelor parties, from engagements to honeymoons; the author provides a tour through the food customs that bring wedding celebrations to life.
Introduction to the MenuChapter 1: A Brief History of Wedding FeastsChapter 2: Famous and Infamous FeastsChapter 3: The Last HoorayChapter 4: Showers of Food, Showers of GiftsChapter 5: Table Manners MatterChapter 6: Chicken or Beef? Religion and Wedding FoodChapter 7: Jumping the BroomChapter 8: What Are You? Regional CuisineChapter 9: Dating and DiningChapter 10: Champagne Anyone? The ToastChapter 11: Let Them Have Wedding CakeChapter 12: Do Me a Favor and Get me Some RiceChapter 13: Honeymoons and FoodChapter 14: The Business of LoveChapter 15: What's Cooking Now?Conclusion: You May Kiss the Cook