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Princeton University Library Catalog
Historic Chicago bakeries / Jennifer Billock.
Charleston, SC : American Palate, a Division of The History Press, 2021.
158 pages : illustrations ; 23 cm
Food industry and trade
Social life and customs
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.
Includes bibliographical references and index.
Machine generated contents note: pt. I 1880s to 1910s -- pt. II 1920s to 1940s -- pt. III 1950s to 1970s.
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