Description
As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
Author: Jennifer Billock
Publisher: History Press
Published: 09/27/2021
Pages: 160
Binding Type: Paperback
Weight: 0.75lbs
Size: 8.90h x 5.91w x 0.39d
ISBN13: 9781467150118
ISBN10: 1467150118
BISAC Categories:
- History | United States | State & Local | Midwest(IA,IL,IN,KS,MI,MN,MO
- Cooking | Regional & Ethnic | American | Middle Western States
- Business & Economics | Industries | Food Industry
Author: Jennifer Billock
Publisher: History Press
Published: 09/27/2021
Pages: 160
Binding Type: Paperback
Weight: 0.75lbs
Size: 8.90h x 5.91w x 0.39d
ISBN13: 9781467150118
ISBN10: 1467150118
BISAC Categories:
- History | United States | State & Local | Midwest(IA,IL,IN,KS,MI,MN,MO
- Cooking | Regional & Ethnic | American | Middle Western States
- Business & Economics | Industries | Food Industry