The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
This series of publications aims to fill the gaps in our history, highlighting in particular the significant roles played by black leaders form all walks of life.
"France and the Netherlands were both important European colonial powers in the nineteenth century. This book, based primarily on archival research, is a contribution to the study of the relations between France and the Netherlands overseas in the nineteenth century. It focuses on those regions of the world where these two nations shared colonial borderlands: the island of St Martin in the Caribbean, the Gold Coast in Africa, and French Guiana and Surinam in South America. The border question in these regions is dealt with in the European context of colonial and international policy, as well as in the local context. The work addresses Franco-Dutch relations in the colonies, but also the interactions with the slaves on St Martin, the peoples of the Gold Coast (Ashanti, Agni of Sanwi, Fanti and Apollonians or Nzema), and the Maroons such as the Boni (Aluku) and the Ndyuka in the Guianese interior."--BOOK JACKET.