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| dave's hot chicken history: Hot, Hot Chicken Rachel Louise Martin, 2021-03-15 These days, hot chicken is a “must-try” Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken “Nashville-style.” Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince’s Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold primarily in Nashville’s Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville’s Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020. |
| dave's hot chicken history: Southern Culinary History Kay Watkins, 2006-10-01 Traditional southern recipes for appetizers, main dishes, side dishes, desserts, and more! Compiled from family recipes handed down over generations. Most recipes originated from the mid-south states of Tennessee, Georgia, and North Carolina. |
| dave's hot chicken history: Astronaut Academy: Splashdown Dave Roman, 2021-04-06 Astronaut Academy: Splashdown is the exciting third installment of the middle grade graphic novel series from author Dave Roman. Heroes like Hakata Soy don’t take vacation! It’s summer vacation for the students of Astronaut Academy, and Maribelle Mellonbelly is throwing the best party ever on Beach Planet? Yes! But tensions heat up fast when Hakata Soy’s arch rival, Rick Raven, arrives. And soon the whole planet is heating up—with a giant volcano threatening to blow its top! Unless they can work together save the planet, the students of Astronaut Academy will be toast. But can they put aside their differences in time to turn the tides? |
| dave's hot chicken history: Fix Me a Plate Scotty Scott, 2022-03-15 Take an Amazing Soul Food Journey With 60 Authentic, Unique and Indulgent Recipes Get ready to shake up your home cooking with the most soul-satisfying dishes you’ve ever encountered. From hilarious and beloved chef Scotty Scott comes a deep dive into the delicious world of soul food, showcasing traditional recipes as well as awe-inspiring remixes on the classics. Learn the history behind how these iconic dishes came to be so embedded in soulful southern culture, and follow along as Scotty tells the heartwarming, sometimes side-splitting stories of how they were interwoven into his family history and childhood. Start your morning off right with savory Southern Raised Biscuits with Spicy Sausage Cream Gravy or a big ol’ hearty plate of Catfish and Grits. Next, put some meat on your bones with staples like succulent Short Rib Grillades or Sea Island Red Peas and Carolina Gold Rice Hoppin’ John. Finally, dive into the Soul Remix with Scotty’s out-of-this-world elevations of classic recipes, like Fried Oyster Collard Green Salad, Duck Fat Shrimp Etouffee or Chicken and Brown Butter Sweet Potato Waffles with Maple Bourbon Sauce. Capturing the very essence of family, history and hearty goodness, Fix Me A Plate delivers the best of down-home cooking with the funkiest of mouthwatering funky fusions. So dig right in, and you’ll soon be creating crowd-pleasing meals that will have your friends and family asking, “Can you Fix Me a Plate?” |
| dave's hot chicken history: Food and Drink in American History [3 volumes] Andrew F. Smith, 2013-10-28 This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression you are what you eat certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history. |
| dave's hot chicken history: Showstopper! G. Pascal Zachary, 2014-04-01 This “inside account captures the energy—and the madness—of the software giant’s race to develop a critical new program. . . . Gripping” (Fortune Magazine). Showstopper is the dramatic, inside story of the creation of Windows NT, told by Wall Street Journal reporter G. Pascal Zachary. Driven by the legendary David Cutler, a picked band of software engineers sacrifices almost everything in their lives to build a new, stable, operating system aimed at giving Microsoft a platform for growth through the next decade of development in the computing business. Comparable in many ways to the Pulitzer Prize–winning book The Soul of a New Machine by Tracy Kidder, Showstopper gets deep inside the process of software development, the lives and motivations of coders and the pressure to succeed coupled with the drive for originality and perfection that can pull a diverse team together to create a program consisting of many hundreds of thousands of lines of code. |
| dave's hot chicken history: Black, White, and The Grey Mashama Bailey, John O. Morisano, 2021-01-12 A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism. |
| dave's hot chicken history: Oswald the Lucky Rabbit David A. Bossert, 2017-08-29 Oswald the Lucky Rabbit was created in 1927 by Walt Disney and his team through twenty-six cartoon shorts. Not without fits and starts, the series and its impish title character were an instant hit with audiences. At the end of that initial run, Walt lost the contract to Oswald, which prompted the creation of Mickey Mouse. Over the years, Oswald became a footnote in the Disney story . . . until 2006, when The Walt Disney Company recovered rights to Walt's twenty-six shorts. Behind-the-scenes, a complex and labor-intensive search developed for the physical film footage of some Oswald cartoons deemed lost to time. For anyone interested in Disney origins, fascinated by early cinema, or entertained by a feisty little rabbit, this engaging and accessible volume delivers an in-depth look at Walt's first major animated success and the journey to reclaim the lost Disney films. |
| dave's hot chicken history: Astronaut Academy: Zero Gravity Dave Roman, 2021-04-06 Beautifully updated with fresh color, this new edition Astronaut Academy: Zero Gravity is the first volume of the middle-grade graphic novel series from Dave Roman. Hakata Soy’s past won’t stay in the past! This former space hero is doing his best to keep his head down at Astronaut Academy. Things aren’t going so great, though. The most popular girl in school has it in for him. His best friend won’t return his calls. And his new roommate is a complete jock who only cares about Fireball. Hakata just wants to make a fresh start. But how will he find time to study Anti-Gravity Gymnastics and Tactical Randomness when he’s got a robot doppelganger on its way to kill him? |
| dave's hot chicken history: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| dave's hot chicken history: Fast Food Maniac Jon Hein, 2016-02-02 The beloved personality from The Howard Stern Show celebrates American fast food, exploring the history and secret menu items of both national and regional chains, ranking everything from burgers and fries to ice and mascots, and offering his own expert tips on where to go and what to order. Jon Hein is the ultimate fast food maniac, and in this book he draws on his extensive knowledge of, and love for, both nationwide chains and regional gems, from McDonald’s and KFC to In-N-Out Burger and Carvel. He digs into their origin stories; reveals secret menu items; includes best lists for everything from fried chicken and shakes to connoisseur concerns such as straws and biscuits; takes a nostalgic look back at the best giveaways, slogans, and uniforms; and even provides a battle-tested drive-thru strategy. With behind-the-counter looks at places like the Dunkin' Donuts headquarters and Nathan's original hot dog stand, Fast Food Maniac is the definitive, cross-country guide to some of America's best-loved guilty pleasures. |
| dave's hot chicken history: Up North Wisconsin Sharyn Alden, 1999 Relax in the quiet beauty of Wisconsin's North Woods, exploring pine forests and charming small towns. This guide provides information on where to explore, dine, stay, and shop as you journey northward. |
| dave's hot chicken history: Building Houses out of Chicken Legs Psyche A. Williams-Forson, 2006-12-08 Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the gospel bird. Exploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness and exercise influence through food preparation and distribution. Understanding these complex relationships clarifies how present associations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve. |
| dave's hot chicken history: The Year of Eating Dangerously Tom Parker Bowles, 2013-08-20 Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper. All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother's considerably safer roast chicken, shepherd's pie and mushy peas. Intrigued by the food phobias of two friends, Parker Bowles became inspired to examine the cultural divides that make some foods verboten or dangerous in the culture he grew up with while being seen as lip-smacking delicacies in others. So began a year-long odyssey through Asia, Europe and America in search of the world's most thrilling, terrifying and odd foods. Parker Bowles is always witty and sometimes downright hilarious in recounting his quest for envelope-pushing meals, ranging from the potentially lethal to the outright disgusting to the merely gluttonous—and he proves in this book that an open mouth and an open mind are the only passports a man needs to truly discover the world. |
| dave's hot chicken history: 'wichcraft Tom Colicchio, Sisha Ortuzar, 2010-10-27 Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich. With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough. In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life. With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen. |
| dave's hot chicken history: Food Americana David Page, 2021-05-04 Whet Your Appetites for A Fascinating History of American Food Terrific food journalism. Page uncovers the untold backstories of American food. A great read. —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana. |
| dave's hot chicken history: Delta Hot Tamales Anne W. Martin, 2016-09-12 “A destination book filled with tales of intrigue and eccentricity . . . [about] a distinct strain of hot tamales born deep in the Mississippi Delta.” —Eat Y’all Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called “cush.” One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region. “Author Anne Martin explains in her new book about the Mississippi Delta’s own version of hot tamales and why they have remained a staple of Delta cuisine for generations . . . Even if you’ve never tasted ‘the Delta’s favorite food,’ Martin’s book will have you running for the nearest hot tamale stand.” —Today in Mississippi “Delta Hot Tamales: History, Stories & Recipes is not a traditional cookbook by any means. The book uses local food as a lens to explore the rich culture and history of an often misunderstood area in an often misunderstood state.” —Eat Y’all “Serves up a historical record and a thorough look at the current status of this distinctive culinary treat.” —Clarion Ledger |
| dave's hot chicken history: Eat a Peach David Chang, Gabe Ulla, 2020-09-08 NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. ONE OF THE BEST BOOKS OF THE YEAR: NPR, Fortune, Parade, The New York Public Library, Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future. |
| dave's hot chicken history: Shelby Cobra Fifty Years Colin Comer, |
| dave's hot chicken history: A Hologram for the King Dave Eggers, 2013-06-04 A National Book Award Finalist, a New York Times bestseller and one of the most highly-acclaimed books of the year, A Hologram for the King is a sprawling novel about the decline of American industry from one of the most important, socially-aware novelists of our time. In a rising Saudi Arabian city, far from weary, recession-scarred America, a struggling businessman named Alan Clay pursues a last-ditch attempt to stave off foreclosure, pay his daughter's college tuition, and finally do something great. In A Hologram for the King, Dave Eggers takes us around the world to show how one man fights to hold himself and his splintering family together in the face of the global economy's gale-force winds. This taut, richly layered, and elegiac novel is a powerful evocation of our contemporary moment--and a moving story of how we got here. |
| dave's hot chicken history: The Kid from Tomkinsville John R. Tunis, 2011-07-12 DIVRookie pitcher Roy Tucker is full of hope for his first season with the Brooklyn Dodgers—and hope might be what the team needs most/divDIV /divDIVRoy Tucker—a small-town kid from Tomkinsville, Connecticut—has quit his job at the drugstore and packed up for Dodgers training camp in Clearwater, Florida, hoping to make the team as a rookie pitcher. He expects the field to be competitive and realizes he might not pass muster, but after just one practice, he discovers just how difficult a goal he has set./divDIV /divDIVBut the Dodgers are an aging team, and owner Jack MacManus is getting tired of the smart remarks from sports reporters and the manager of the rival Giants, Bill Murphy. With a little coaching and encouragement from Dave Leonard, the oldest catcher in the big leagues, this kid from Tomkinsville might be just what the team needs./div |
| dave's hot chicken history: From Scratch Allen Salkin, 2014-10-07 Twenty Years of Dish from Flay and Fieri to Deen and DeLaurentiis... Includes a New Afterword! “I don’t want this shown. I want the tapes of this whole series destroyed.”—Martha Stewart “In those days, the main requirement to be on the Food Network was being able to get there by subway.”—Bobby Flay “She seems to suggest that you can make good food easily, in minutes, using Cheez Whiz and chopped-up Pringles and packaged chili mix.”—Anthony Bourdain This is the definitive history of The Food Network from its earliest days as a long-shot business gamble to its current status as a cable obsession for millions, home along the way to such icons as Emeril Lagasse, Rachael Ray, Mario Batali, Alton Brown, and countless other celebrity chefs. Using extensive inside access and interviews with hundreds of executives, stars, and employees, From Scratch is a tantalizing, delicious look at the intersection of business, pop culture, and food. INCLUDES PHOTOS |
| dave's hot chicken history: Dave's Way R. David Thomas, 1992-10 Dave Thomas uses commonsense language and lively anecdotes to reveal the secrets behind his success, as he tells the story of his fascinating life from an adopted child to the head of the three-billion-dollar Wendy's empire. Sound advice for any entrepreneur or business manager.--Chicago Tribune. |
| dave's hot chicken history: Hot Chicken Cookbook Timothy Charles Davis, 2021-06-09 Nashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of Return to Hot Chicken, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters. |
| dave's hot chicken history: L.A.'s Legendary Restaurants George Geary, 2016-09-19 L.A.’s Legendary Restaurants is an illustrated history of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ’80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and drinks are included. But L.A.’s Legendary Restaurants contains much more than the fancy, high-priced restaurants favored by the Hollywood cognoscenti. The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, or a mai tai at Don the Beachcomber? Most of the locations in L.A.’s Legendary Restaurants no longer exist, but thanks to George Geary, the memories are still with us. |
| dave's hot chicken history: The Illustrated History of the Rat Rod Steve Thaemert, Jr., Rick Loxton, 2015-11-10 Defined by author and Rat Rod Magazine editor Steve Thaemert, Jr. as the “blue-collar hot rod, a the term “rat rod refers to a custom car built with creativity, ingenuity, and individuality. Less of a classic-car replica and more of an expression of the builder's personality, “rat rodding encompasses not just the vehicles but also the scene and the lifestyle ignited by this automotive hobby that's catching on like wildfire. By the editor and senior writer of Rat Rod Magazine, the comprehensive publication for all things rat rod, The Illustrated History of Rat Rod takes you inside the culture to explore the beginnings, evolution, and rising popularity of the hobby.INSIDE THE ILLUSTRATED HISTORY OF RAT ROD:•The beginnings of the rat-rod scene and early enthusiasts.•A look at the hot rods that spawned the rat-rod hobby and how the term “rat rod was coined.•Rat Rod Magazine and its importance in defining and documenting the hobby as well as other media exposure that helped bring rat rodding into the public eye.•How rat rodding overcame opposition by detractors while gaining acceptance and supporters.•The annual Rat Rod Tour, including event results and anecdotes from attendees.•The clothes, attitudes, music, and styles that shape the rat rod culture.•A discussion of parts, building techniques, and safety practices typical of rat rodding.•A glossary of terminology unique to the rat rod hobby. |
| dave's hot chicken history: Eat This Book Ryan Nerz, 2006-04-04 Journalist Ryan Nerz spent a year penetrating the highest echelons of international competitive eating and Eat This Book is the fascinating and gut-bustingly hilarious account of his journey. Nerz gives us all the facts about the history of the IFOCE (Independent Federation of Competitive Eating)--from the story of a clever Nathan's promotion that began in 1916 on the corner of Surf and Stillwell in Coney Island to the intricacies of individual international competitions, the controversial Belt of Fat Theory and the corporate wars to control this exploding sport. He keeps the reader turning the pages as we are swept up in the lives of Sonya The Black Widow Thomas, Cookie Jarvis, Hungry Charles Hardy, and many other top gurgitators whose egos and secret agendas, hopes and dreams are revealed in dramatic detail. As Nerz goes on his own quest to become a top gurgitator, we become obsessed with him as he lies awake at night in physical pain from downing dozens of burgers and learning to chug gallons of water to expand his increasingly abused stomach. Sparing no one's appetite, Nerz reveals the training, game-day strategies and after-effects of competition in this delectably shocking banquet of gluttony and glory on the competitive eating circuit. |
| dave's hot chicken history: Thomas Jefferson's Creme Brulee Thomas J. Craughwell, 2012-09-18 This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike In 1784, Thomas Jefferson struck a deal with his slave, James Hemings. The Founding Father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. So began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for wine-making) so they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes! |
| dave's hot chicken 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! |
| dave's hot chicken history: Nashville Eats Jennifer Justus, 2015-10-06 “Perfectly captures the spirit of Music City . . . An incredible collection of recipes that makes you want to spend as much time as possible in Nashville” (Sean Brock, chef and author of Heritage). If it seems like Nashville is everywhere these days—that’s because it is. GQ recently declared it “Nowville,” and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter. In Nashville Eats, more than one hundred mouthwatering recipes reveal why food lovers are headed south for Nashville’s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classics—such as pimento cheese and fried chicken—but also includes dishes with a twist on traditional Southern fare—such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashville—the people, music, history, and food that make it so special. “A love letter to the working-class cooking of Nashville . . . Nashville Eats by Jennifer Justus is a well-honed cultural passkey to one of America’s great culinary cities.” —John T. Edge, coeditor, The Southern Foodways Alliance Community Cookbook |
| dave's hot chicken 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. |
| dave's hot chicken 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. |
| dave's hot chicken history: Famous Dave's Backroads & Sidestreets David W. Anderson, 1999 This ultimate comfort food cookbook (Carolyn Wells, executive director of Kansas City Barbecue Society) discloses a secret recipe for Best Ribs in America--just one of 113 recipes inspired by America's down-home eateries. These represent the best of the best recipes that the award-winning restaurateur has collected over 25 years. Full color. |
| dave's hot chicken history: Big Money in Franchising Alicia Miller, 2024-03-12 A ground-breaking and definitive roadmap to finding success through the dynamic partnership of private equity and franchising. —Justin Nihiser, Operating Partner, Garnett Station Partners Private equity (PE) is profoundly transforming the business of franchising, as companies increasingly perceive PE transactions as an attractive alternative to going public, and as investors realize the strength and resilience of the franchise model. In recent years, franchisors and multi-unit franchisees encompassing more than 700 brands have partnered with private capital, including Subway, which announced in 2023 that after decades of independence it would be acquired by Roark Capital Group for more than $9 billion. It’s estimated that private capital is currently sitting on at least $1 trillion of “dry powder” — committed funds that haven’t yet been deployed. Franchising will continue to attract investment out of this substantial and still-growing pool. In Big Money in Franchising, franchise thought leader, board advisor, franchise investor, and PE consultant Alicia Miller demonstrates how founders and franchisees alike can effectively leverage private capital to take their businesses to the next level of performance. Miller walks through PE growth playbooks in depth, drawing on recent case studies, highlighting best practices, and sharing valuable insights into PE’s investing mindset, key players, selection criteria, and trading dynamics. The book also tracks the top challenges private capital has experienced in franchise investing, providing guidelines for vetting potential partners and conducting due diligence to avoid negative outcomes, value destruction, and stall-outs. Featuring interviews with franchise entrepreneurs, brand founders, deal advisors, and PE executives, Big Money in Franchising empowers readers with the information needed to build enterprise value and climb the private equity profit ladder. |
| dave's hot chicken history: Cult of Glory Doug J. Swanson, 2021-06-08 “Swanson has done a crucial public service by exposing the barbarous side of the Rangers.” —The New York Times Book Review A twenty-first century reckoning with the legendary Texas Rangers that does justice to their heroic moments while also documenting atrocities, brutality, oppression, and corruption The Texas Rangers came to life in 1823, when Texas was still part of Mexico. Nearly 200 years later, the Rangers are still going--one of the most famous of all law enforcement agencies. In Cult of Glory, Doug J. Swanson has written a sweeping account of the Rangers that chronicles their epic, daring escapades while showing how the white and propertied power structures of Texas used them as enforcers, protectors and officially sanctioned killers. Cult of Glory begins with the Rangers' emergence as conquerors of the wild and violent Texas frontier. They fought the fierce Comanches, chased outlaws, and served in the U.S. Army during the Mexican War. As Texas developed, the Rangers were called upon to catch rustlers, tame oil boomtowns, and patrol the perilous Texas-Mexico border. In the 1930s they began their transformation into a professionally trained police force. Countless movies, television shows, and pulp novels have celebrated the Rangers as Wild West supermen. In many cases, they deserve their plaudits. But often the truth has been obliterated. Swanson demonstrates how the Rangers and their supporters have operated a propaganda machine that turned agency disasters and misdeeds into fables of triumph, transformed murderous rampages--including the killing of scores of Mexican civilians--into valorous feats, and elevated scoundrels to sainthood. Cult of Glory sets the record straight. Beginning with the Texas Indian wars, Cult of Glory embraces the great, majestic arc of Lone Star history. It tells of border battles, range disputes, gunslingers, massacres, slavery, political intrigue, race riots, labor strife, and the dangerous lure of celebrity. And it reveals how legends of the American West--the real and the false--are truly made. |
| dave's hot chicken history: Momofuku David Chang, 2018-10-18 From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut. |
| dave's hot chicken history: Fortunes, Fiddles & Fried Chicken Bill Carey, 2000 A business history that is both accurate and interesting is a rare find. In this comprehensive volume, Bill Carey tells the inside stories of the most important businesses in Nashville history, mixing fascinating anecdotes with bottom-line analyses to give a perspective of Nashville that has never been captured before. It's a complete history of Genesco, an apparel giant led by Maxey Jarman that fell on hard times in the 1970s. Carey chronicles the National Life & Accident Insurance Co., a business so important that it helped Nashville become the home of country music and a major tourist destination. He also tells the bizarre saga of Minnie Pearl's Fried Chicken, a company founded by brothers John Jay and Henry Hooker that went from stock market darling to legendary failure in only a few months. |
| dave's hot chicken history: Great American Eating Experiences National Geographic, 2016 A guide to America's diverse food heritage offers a culinary tour of all fifty states, covering everything from the best diner food in New Jersey to the top fish tacos and burritos in the West. |
| dave's hot chicken history: Food in the Air and Space Richard Foss, 2014-12-11 In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch. |
| dave's hot chicken history: The Eventual Millionaire Jaime Tardy, 2014-02-24 Become a millionaire by learning from millionaires An Eventual Millionaire is someone who knows they will be a millionaire, eventually. But they want to do it on their own terms—with an enjoyable life and an enjoyable business. Eventual Millionaires are everywhere, from the airplane pilot looking to start his own business for more freedom and money to a student looking to start her life on the right foot to a successful business owner needing inspiration and wondering how to take her business to the next level. There are many ways to become a millionaire, but research has often shown that creating your own business is one of the best ways to build wealth. The Eventual Millionaire will lay the foundation for those looking to start their own business and work their way toward financial independence and a fulfilled life. Contains the insights of more than 100 millionaires and their various experiences Written by Jaime Tardy, founder of eventualmillionaire.com and a business coach for entrepreneurs A companion website includes an Eventual Millionaire Starter Kit with worksheets, business plan documents, and much more We all want to be successful and enjoy financial security, but we might not know how or don’t think we can do it. The Eventual Millionaire will show you what it takes. |
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