Description |
158 pages : illustrations ; 23 cm |
Bibliography |
Includes bibliographical references and index. |
Summary |
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. |
Subject |
Bakeries -- Illinois -- Chicago -- History.
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Food industry and trade -- Illinois -- Chicago -- History.
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Chicago (Ill.) -- Social life and customs.
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ISBN |
9781467150118 paperback |
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1467150118 paperback |
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