Rare and Well Done; some historical notes on meats and meatmen, by John Drury.

Format:

Book

Author/Creator:

Drury, John, 1898-1972.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Meat.

Meat industry and trade--United States--History.

Meat industry and trade.

Meat-Packing Industry--history.

United States.

Medical Subjects:

Meat.

Meat-Packing Industry--history.

Genre:

History.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

186, [6] pages illustrations 22 cm

Place of Publication:

Chicago, Quadrangle Books [1966]

Contents:

A dissertation on the hamburger

From honey jars to canisters

Yule log and boar's head

On the weighing of meats and such

A toast to the noble sausage!

Tall in the saddle

Thank you for the sandwich, Your Lordship!

Thoughts on "inside meats"

What of the pigskin?

The king of American fowls

Meats of the Indians

America's first meat packer

A butcher and the Astor millions

The packer who became "Uncle Sam"

The great California beef bonanza

From cattle drover to multi-millionaire

First of the Chicago packers

World's most famous beef trail

St. Patrick's Day feast dish

Cattle tycoons of the Old West

When Cincinnati was "Porkopolis"

Wild ducks and Mr. Drake

A freight car that made history

The Bull's Head Tavern of Chicago

"The angel of the yards"

The meat-eating habits of Americans

Farewell, "hog butcher for the world"

Temple of the Meat Cutters' Union.

Notes:

Articles previously published in The Butcher workman, a magazine.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has dust jacket retained.

Kislak copy has label of Wine & Food Library, Jane Longone ... Ann Arbor, MI.

Other Format:

Online version: Drury, John, 1898- Rare and well done.

OCLC:

889365