Filet O Fish History

  filet o fish history: Grinding It Out Ray Kroc, Robert Anderson, 2016-08-02 Originally published in 1977 by Contemporary Books.
  filet o fish history: Franchise: The Golden Arches in Black America Marcia Chatelain, 2020-01-07 WINNER • 2021 PULITZER PRIZE IN HISTORY Winner • 2022 James Beard Foundation Book Award [Writing] The “stunning” (David W. Blight) untold history of how fast food became one of the greatest generators of black wealth in America. Just as The Color of Law provided a vital understanding of redlining and racial segregation, Marcia Chatelain’s Franchise investigates the complex interrelationship between black communities and America’s largest, most popular fast food chain. Taking us from the first McDonald’s drive-in in San Bernardino to the franchise on Florissant Avenue in Ferguson, Missouri, in the summer of 2014, Chatelain shows how fast food is a source of both power—economic and political—and despair for African Americans. As she contends, fast food is, more than ever before, a key battlefield in the fight for racial justice.
  filet o fish history: Billion-Dollar Fish Kevin M. Bailey, 2013-05-15 Alaska pollock is everywhere. If you’re eating fish but you don’t know what kind it is, it’s almost certainly pollock. Prized for its generic fish taste, pollock masquerades as crab meat in california rolls and seafood salads, and it feeds millions as fish sticks in school cafeterias and Filet-O-Fish sandwiches at McDonald’s. That ubiquity has made pollock the most lucrative fish harvest in America—the fishery in the United States alone has an annual value of over one billion dollars. But even as the money rolls in, pollock is in trouble: in the last few years, the pollock population has declined by more than half, and some scientists are predicting the fishery’s eventual collapse. In Billion-Dollar Fish, Kevin M. Bailey combines his years of firsthand pollock research with a remarkable talent for storytelling to offer the first natural history of Alaska pollock. Crucial to understanding the pollock fishery, he shows, is recognizing what aspects of its natural history make pollock so very desirable to fish, while at the same time making it resilient, yet highly vulnerable to overfishing. Bailey delves into the science, politics, and economics surrounding Alaska pollock in the Bering Sea, detailing the development of the fishery, the various political machinations that have led to its current management, and, perhaps most important, its impending demise. He approaches his subject from multiple angles, bringing in the perspectives of fishermen, politicians, environmentalists, and biologists, and drawing on revealing interviews with players who range from Greenpeace activists to fishing industry lawyers. Seamlessly weaving the biology and ecology of pollock with the history and politics of the fishery, as well as Bailey’s own often raucous tales about life at sea, Billion-Dollar Fish is a book for every person interested in the troubled relationship between fish and humans, from the depths of the sea to the dinner plate.
  filet o fish history: Big Macs & Burgundy Vanessa Price, Adam Laukhuf, 2020-10-13 The national bestseller that turns you into “an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s” (Maxim). Featured on Today and CBS This Morning Named one of the best books of the year by Food & Wine, Saveur, and Town & Country Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way. “The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe’s items.” —Food & Wine “A smart, useful guide to drinking the world’s great wine, whether you’re pairing it with foie gras or Fritos.” —Town & Country
  filet o fish history: The History of Bones John Lurie, 2023-10-24 The quintessential depiction of 1980s New York and the downtown scene from the artist, actor, musician, and composer John Lurie “A picaresque roller coaster of a story, with staggering amounts of sex and drugs and the perpetual quest to retain some kind of artistic integrity.”—The New York Times In the tornado that was downtown New York in the 1980s, John Lurie stood at the vortex. After founding the band The Lounge Lizards with his brother, Evan, in 1979, Lurie quickly became a centrifugal figure in the world of outsider artists, cutting-edge filmmakers, and cultural rebels. Now Lurie vibrantly brings to life the whole wash of 1980s New York as he developed his artistic soul over the course of the decade and came into orbit with all the prominent artists of that time and place, including Andy Warhol, Debbie Harry, Boris Policeband, and, especially, Jean-Michel Basquiat, the enigmatic prodigy who spent a year sleeping on the floor of Lurie’s East Third Street apartment. It may feel like Disney World now, but in The History of Bones, the East Village, through Lurie’s clear-eyed reminiscence, comes to teeming, gritty life. The book is full of grime and frank humor—Lurie holds nothing back in this journey to one of the most significant moments in our cultural history, one whose reverberations are still strongly felt today. History may repeat itself, but the way downtown New York happened in the 1980s will never happen again. Luckily, through this beautiful memoir, we all have a front-row seat.
  filet o fish history: McDonalds , 2013
  filet o fish history: The Voltage Effect John A. List, 2022-02-01 NATIONAL BESTSELLER • A leading economist answers one of today’s trickiest questions: Why do some great ideas make it big while others fail to take off? “Brilliant, practical, and grounded in the very latest research, this is by far the best book I’ve ever read on the how and why of scaling.”—Angela Duckworth, CEO of Character Lab and New York Times bestselling author of Grit ONE OF THE MOST ANTICIPATED BOOKS OF 2022—Men’s Journal “Scale” has become a favored buzzword in the startup world. But scale isn't just about accumulating more users or capturing more market share. It's about whether an idea that takes hold in a small group can do the same in a much larger one—whether you’re growing a small business, rolling out a diversity and inclusion program, or delivering billions of doses of a vaccine. Translating an idea into widespread impact, says University of Chicago economist John A. List, depends on one thing only: whether it can achieve “high voltage”—the ability to be replicated at scale. In The Voltage Effect, List explains that scalable ideas share a common set of attributes, while any number of attributes can doom an unscalable idea. Drawing on his original research, as well as fascinating examples from the realms of business, policymaking, education, and public health, he identifies five measurable vital signs that a scalable idea must possess, and offers proven strategies for avoiding voltage drops and engineering voltage gains. You’ll learn: • How celebrity chef Jamie Oliver expanded his restaurant empire by focusing on scalable “ingredients” (until it collapsed because talent doesn’t scale) • Why the failure to detect false positives early on caused the Reagan-era drug-prevention program to backfire at scale • How governments could deliver more services to more citizens if they focused on the last dollar spent • How one education center leveraged positive spillovers to narrow the achievement gap across the entire community • Why the right set of incentives, applied at scale, can boost voter turnout, increase clean energy use, encourage patients to consistently take their prescribed medication, and more. By understanding the science of scaling, we can drive change in our schools, workplaces, communities, and society at large. Because a better world can only be built at scale.
  filet o fish history: Chew on this Eric Schlosser, Charles Wilson, 2006 'Chew On This' reveals the truth about the the fast food industry - how it all began, its success, what fast food actually is, what goes on in the slaughterhouses, meatpacking factories and flavour labs, the exploitation of young workers in the thousands of fast-food outlets throughout the world, and much more.
  filet o fish history: The Big Oyster Mark Kurlansky, 2007-01-09 Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
  filet o fish history: Let Trump Be Trump Corey R. Lewandowski, David N. Bossie, 2017-12-05 A New York Times and #1 Wall Street Journal Bestseller, this book offers the ultimate behind-the-scenes account of how Donald Trump, an extraordinary candidate, became President of the United States and why that matters today. Donald Trump’s startling rise to the White House is the greatest political tale in the history of our republic. Much has been written about this once-in-a-millennial event but all of those words come from authors outside the orbit of Donald Trump. Now, for the first time, comes the inside story. Written by the guys in the room—two of Trump's closest campaign advisors—Let Trump Be Trump is the eyewitness account of the stories behind the headlines. From the Access Hollywood recording and the Clinton accusers, to Paul Manafort, to the last-moment comeback and a victory that reads like something out of the best suspense novel, Let Trump Be Trump pulls back the curtain on a drama that has mesmerized the whole world-including the palace intrigues of the Mooch, Spicer, Preibus, Bannon, and more. By turns hilarious and intimate, Let Trump Be Trump also offers a view of Donald Trump like you've never seen him, the man whose success in business was built not only on great skill but on loyal relationships and who developed the strongest of bonds with the band of outsiders and idealists who became his team because they believed in him and his message. Written by Trump's campaign manager, the fiery Corey Lewandowski, and Dave Bossie, the consummate political pro and the plaintiff in the famous Citizens United Supreme Court case who helped steer the last critical months of the Trump campaign, Let Trump Be Trump is destined to be the seminal book about the Trump campaign and presidency.
  filet o fish history: Ray & Joan Lisa Napoli, 2016-11-15 The movie The Founder, starring Michael Keaton, focused the spotlight on Ray Kroc, the man who amassed a fortune as the chairman of McDonald’s. But what about his wife Joan, the woman who became famous for giving away his fortune? Lisa Napoli tells the fascinating story behind the historic couple. Ray & Joan is a quintessentially American tale of corporate intrigue and private passion: a struggling Mad Men–era salesman with a vision for a fast-food franchise that would become one of the world’s most enduring brands, and a beautiful woman willing to risk her marriage and her reputation to promote controversial causes that touched her deeply. Ray Kroc was peddling franchises around the country for a fledgling hamburger stand in the 1950s—McDonald’s, it was called—when he entered a St. Paul supper club and encountered a beautiful young piano player who would change his life forever. The attraction between Ray and Joan was instantaneous and instantly problematic. Yet even the fact that both were married to other people couldn’t derail their roller coaster of a romance. To the outside world, Ray and Joan were happy, enormously rich, and giving. But privately, Joan was growing troubled over Ray’s temper and dark secret, something she was reluctant to publicly reveal. Those close to them compared their relationship to that of Elizabeth Taylor and Richard Burton. And yet, this volatility paved the way for Joan’s transformation into one of the greatest philanthropists of our time. A force in the peace movement, she produced activist films, books, and music and ultimately gave away billions of dollars, including landmark gifts to the Salvation Army and NPR. Together, the two stories form a compelling portrait of the twentieth century: a story of big business, big love, and big giving.
  filet o fish history: American Catch Paul Greenberg, 2015-06-09 INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 A fascinating discussion of a multifaceted issue and a passionate call to action --Kirkus From the acclaimed author of Four Fish and The Omega Principle, Paul Greenberg uncovers the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters in American Catch In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.
  filet o fish history: Historic Restaurants of Cincinnati: The Queen City's Tasty History Dann Woellert, 2015 Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.
  filet o fish history: Coming Through the Flames Chris Edwards, 2016-07-14 Chris Edwards, a retired FDNY firefighter and first responder recounts the tragedies that he faced throughout his career in the F.D.N.Y. This book is a candid history that allows the reader to experience what it's like to be part of the FDNY. The author recalls his experiences that led up to 9/11 and the spiritual journey that followed. This book is a memoir dedicated to his children.
  filet o fish history: Fast Food John A. Jakle, Keith A. Sculle, 2002 The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.
  filet o fish history: The Brief History of the Dead Kevin Brockmeier, 2006-02-14 From Kevin Brockmeier, one of this generation's most inventive young writers, comes a striking new novel about death, life, and the mysterious place in between. The City is inhabited by those who have departed Earth but are still remembered by the living. They will reside in this afterlife until they are completely forgotten. But the City is shrinking, and the residents clearing out. Some of the holdouts, like Luka Sims, who produces the City’s only newspaper, are wondering what exactly is going on. Others, like Coleman Kinzler, believe it is the beginning of the end. Meanwhile, Laura Byrd is trapped in an Antarctic research station, her supplies are running low, her radio finds only static, and the power is failing. With little choice, Laura sets out across the ice to look for help, but time is running out. Kevin Brockmeier alternates these two storylines to create a lyrical and haunting story about love, loss and the power of memory.
  filet o fish history: All about the Burger Sef Gonzalez, 2019-04-15 From conception to perfection, a complete history of the hamburger, for fans of Mark Kurlansky, Tom Standage, Jared Diamond, and Bee Wilson. Discover the food history you've been missing in this entertaining book. Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger—and was founded in the same city as McDonald's? Have you heard of the 1980s Burger Wars? All About the Burger covers all these topics and more… All About the Burger will take you on the burger journey of a lifetime, an informational magic carpet ride. You’ll learn about restaurants, cooking styles, and different eras that have made the burger the juggernaut that it is. From White Castle to Shake Shack, from simple sandwich to specialty burger, you won’t miss a bite. This is the definitive Bible of Burgers. After reading this book, you will learn: · The contributions burgers have made to food culture · The evolution of the burger from carnival treat to an American staple · Where to go to find your next favorite burger · And much more! Praise for All about the Burger “Sef’s pursuit of the real story, along with the way he writes about the histories of these storied American restaurants and companies, truly conveys the respect and love he has for the subject.”―Bob Gatewood and Brian Easley, president & vice president at Druther’s “A book so meticulously researched and passionately written, it is the crowning achievement of one of our greatest food authorities. You will devour it instantly.”―Lee Schrager, Food Network’s South Beach Wine & Food Festival, founder
  filet o fish history: Golden Arches Under Southern Skies Rosemary Hepozden, 2011-01-01
  filet o fish history: Top Secret Restaurant Recipes Todd Wilbur, 1997-06-01 #1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
  filet o fish history: Trump Sky Alpha Mark Doten, 2019-02-19 A novel on the political madness of our time and the Internet’s deep workings, by the author of The Infernal One year after the president has plunged the world into nuclear war, a journalist takes refuge in the Twin Cities Metro Containment Zone. On assignment, she documents internet humor at the end of the world, hoping along the way to find the final resting place of her wife and daughter. What she uncovers, hidden amid spiraling memes and twitter jokes in an archive of the internet’s remnants, are references to an enigmatic figure known only as Birdcrash, who may hold the key to an uncertain future.
  filet o fish history: The Oxford Handbook of Food History Jeffrey M. Pilcher, 2012-11-08 The final chapter in this section explores the uses of food in the classroom.
  filet o fish history: The Routledge History of American Foodways Jennifer Jensen Wallach, Lindsey R. Swindall, Michael D. Wise, 2016-02-12 The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.
  filet o fish history: Tastes Like Chicken Emelyn Rude, 2016-08-02 From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly every pot, as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
  filet o fish history: Mass Exodus Stephen Bullivant, 2019-05-30 In 1962, Pope John XXIII opened the Second Vatican Council with the prophecy that 'a new day is dawning on the Church, bathing her in radiant splendour'. Desiring 'to impart an ever increasing vigour to the Christian life of the faithful', the Council Fathers devoted particular attention to the laity, and set in motion a series of sweeping reforms. The most significant of these centred on refashioning the Church's liturgy—'the source and summit of the Christian life'—in order to make 'it pastorally efficacious to the fullest degree'. Over fifty years on, however, the statistics speak for themselves. In America, only 15% of cradle Catholics say that they attend Mass on a weekly basis; meanwhile, 35% no longer even tick the 'Catholic box' on surveys. In Britain, the signs are direr still. Of those raised Catholic, just 13% still attend Mass weekly, and 37% say they have 'no religion'. But is this all the fault of Vatican II, and its runaway reforms? Or are wider social, cultural, and moral forces primarily to blame? Catholicism is not the only Christian group to have suffered serious declines since the 1960s. If anything Catholics exhibit higher church attendance, and better retention, than most Protestant churches do. If Vatican II is not the cause of Catholicism's crisis, might it instead be the secret to its comparative success? Mass Exodus is the first serious historical and sociological study of Catholic lapsation and disaffiliation. Drawing on a wide range of theological, historical, and sociological sources, Stephen Bullivant offers a comparative study of secularization across two famously contrasting religious cultures: Britain and the USA.
  filet o fish history: Drive-Thru Dreams Adam Chandler, 2019-06-25 “This is a book to savor, especially if you’re a fast-food fan.”—Bookpage This fun, argumentative, and frequently surprising pop history of American fast food will thrill and educate food lovers of all speeds. —Publishers Weekly Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger than life image of America. With wit and nuance, Chandler reveals the complexities of this industry through heartfelt anecdotes and fascinating trivia as well as interviews with fans, executives, and workers. He traces the industry from its roots in Wichita, where White Castle became the first fast food chain in 1921 and successfully branded the hamburger as the official all-American meal, to a teenager's 2017 plea for a year’s supply of Wendy’s chicken nuggets, which united the internet to generate the most viral tweet of all time. Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare.
  filet o fish history: Menus that Made History Alex Johnson, Vincent Franklin, 2019-09-05 'An absolutely riveting book - reading it makes you intelligent, full of brilliant anecdotes - and very hungry indeed.' - Richard Curtis 'This brilliantly conceived and well-researched book is a source of real delight.' - Dr Annie Gray, BBC Radio 4's The Kitchen Cabinet 'Superbly written, a complete joy to read, and just about the perfect present for anyone even vaguely interested in food.' - Mark Diacono 'A gastronomic delight. You can savour it a course at a time, or you may consume the whole banquet in one sitting. It's delicious either way - utterly scrumptious, in fact!' - Mike Leigh This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader. Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows.
  filet o fish history: The Fishmonger's Apprentice Aliza Green, 2011-01-01 An ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.Inside, you'll find:- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more- Extensive interviews with seafood experts as they share their old-world, classic skills- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefsWhether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!
  filet o fish history: Cincinnati Food: A History of Queen City Cuisine Polly Campbell, 2020 Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.--Amazon website.
  filet o fish history: Friday Is Fish Day Michele Vault-Jimenez, 2013-07-31 Fishing with dad has its benefits like learning to bait worms, reeling in surprises and catching the biggest fish. In the book Friday is Fish Day, a young girl tells her story of how much she loved living with her dad and sister up North, going fishing and how fishing created such wonderful memories. In times where life is fast-paced and crazy it is important to stop everything and just go fishing, especially if it is Friday.
  filet o fish history: The Encyclopedia of Sandwiches Susan Russo, 2013-12-03 A comprehensive guide to the art and history of the sandwich, featuring need-to-know sandwich recipes, preparation tips and tricks, and fun facts How do you keep a Dagwood from toppling over? What makes a Po’ Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in The Encyclopedia of Sandwiches—a chunky little cookbook dedicated to everything between sliced bread. Author Susan Russo has searched the globe to catalog every sandwich imaginable, providing tried-and-true recipes, tips and tricks, and fascinating regional and historical trivia about the best snack of all time. Quick how-to instructions will ensure that every Panini is toasted to buttery perfection, every Sloppy Joe is deliciously sloppy, and every Dagwood is stacked to perfection! The Encyclopedia of Sandwiches is essential reading for sandwich connoisseurs everywhere.
  filet o fish history: Habitat Threshold Craig Santos Perez, 2020 Native Pacific Islander writer Craig Santos Perez has crafted a timely collection of eco-poetry comprised of free verse, prose, haiku, sonnets, satire, and a form he calls recycling. Habitat Threshold begins with the birth and growth of the author's daughter and captures her childlike awe at the wondrous planet. As the book progresses, however, Perez confronts the impacts of environmental injustice, global capitalism, toxic waste, animal extinctions, water struggles, human violence, mass migration, and climate change. Throughout, Perez mourns lost habitats and species and faces his fears about the world his daughter will inherit. Yet this work does not end at the threshold of elegy; instead, the poet envisions a sustainable future in which our ethics are shaped by the indigenous belief that the earth is sacred and all beings are interconnected--a future in which we cultivate love and carry each other towards the horizon of care.--
  filet o fish history: Food, Feasts, and Faith [2 volumes] Paul Fieldhouse, 2017-04-17 An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.
  filet o fish history: Menus that Made History Alex Johnson, Vincent Franklin, 2019-10-08 Delve into this captivating collection of the world's 100 most iconic menus which reveal not just the story of food but periods of history, famous works of literature, notable events, and celebrity figures from prehistoric times up to the modern day. Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows. This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader.
  filet o fish history: God Saw That It Was Good Brant Law, 2021-04-27 This book is a collection of some of the more famous and not so famous stories about animals in the Bible, the lives of Catholic saints, and instances in the author's own life. A sprinkling of theological reflection and biblical commentary helps us not only become more familiar with these amazing stories, but also appreciate how God sometimes uses his creation to draw us closer to him and help guide us to the life he wants us to live.
  filet o fish history: The Ocean on Fire Anaïs Maurer, 2023-03-01 Bombarded with the equivalent of one Hiroshima bomb a day for half a century, Pacific people have long been subjected to man-made cataclysm. Well before climate change became a global concern, nuclear testing brought about untimely death, widespread diseases, forced migration, and irreparable destruction to the shores of Oceania. In The Ocean on Fire, Anaïs Maurer analyzes the Pacific literature that incriminates the environmental racism behind radioactive skies and rising seas. Maurer identifies strategies of resistance uniting the region by analyzing an extensive multilingual archive of decolonial Pacific art in French, Spanish, English, Tahitian, and Uvean, ranging from literature to songs and paintings. She shows how Pacific nuclear survivors’ stories reveal an alternative vision of the apocalypse: instead of promoting individualism and survivalism, they advocate mutual assistance, cultural resilience, South-South transnational solidarities, and Indigenous women’s leadership. Drawing upon their experience resisting both nuclear colonialism and carbon imperialism, Pacific storytellers offer compelling narratives to nurture the land and each other in times of global environmental collapse.
  filet o fish history: Paddle Shots: A River Pretty Anthology, Vol. 2 Lee Busby, Richard Farrell, 2016-03-22 Paddle Shots: A River Pretty Anthology, Vol. 2 is a commemorative look at past and present attendees and visiting writers of the River Pretty Writers Retreat, held biannually in southern Missouri.
  filet o fish history: A Burger to Believe In Chris Kronner, Paolo Lucchesi, 2018-05-22 A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements. Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives—from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers—this book is not only a burger bible, but also a meditation on creating perfection in simplicity.
  filet o fish history: The Guide to Baby Sleep Positions Andy Herald, Charlie Capen, 2013-04-02 Anyone who has tried to sleep with a baby is probably familiar with The Snow Angel, The Booby Trap, and The Roundhouse Kick; they've experienced these sleep positions even if they didn't know their official names. Now, with The Guide to Baby Sleep Positions, new parents can identify exactly which bedtime contortions they've already mastered and perhaps preview some positions that baby hasn't tried yet. Andy Herald and Charlie Capen are the talented dads behind the growing entertainment website HowToBeADad.com. Andy is a graphic designer and Charlie is an actor; together, they crank out a humorous stream of anti-instructional parenting content in the form of info-graphics, spoofy product ideas, and hilarious videos. All of their posts generate hundreds of shares across social media, but the Baby Sleep Positions stand out for garnering the biggest buzz. The Guide to Baby Sleep Positions features some of the most popular posts on the site (we can't leave out H is for Hell or Jazz Hands), but two-thirds of the content will be unique to the book, and ALL of the positions will be accompanied by new text. Packaged as a gifty paperback with flaps and priced at $9.95, the book is an irresistible gift for Mother's Day, Father's Day, or a baby shower, or simply as a shared laugh between new parents.
  filet o fish history: The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt, 2015-09-21 A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award The one book you must have, no matter what you’re planning to cook or where your skill level falls.—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
  filet o fish history: Recess Battles Anna R. Beresin, 2011-05-27 Winner of the Opie Prize from the Children’s Folklore Section of the American Folklore Society As children wrestle with culture through their games, recess itself has become a battleground for the control of children's time. Based on dozens of interviews and the observation of over a thousand children in a racially integrated, working-class public school, Recess Battles is a moving reflection of urban childhood at the turn of the millennium. The book debunks myths about recess violence and challenges the notion that schoolyard play is a waste of time. The author videotaped and recorded children of the Mill School in Philadelphia from 1991 to 2004 and asked them to offer comments as they watched themselves at play. These sessions in Recess Battles raise questions about adult power and the changing frames of class, race, ethnicity, and gender. The grown-ups' clear misunderstanding of the complexity of children's play is contrasted with the richness of the children's folk traditions. Recess Battles is an ethnographic study of lighthearted games, a celebratory presentation of children's folklore and its conflicts, and a philosophical text concerning the ironies of everyday childhood. Rooted in video micro-ethnography and the traditions of theorists such as Bourdieu, Willis, and Bateson, Recess Battles is written for a lay audience with extensive academic footnotes. International scholar Dr. Brian Sutton-Smith contributes a foreword, and the children themselves illustrate the text with black and white paintings.
What’s the Difference Between Fillet and Filet? - Kitchn
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