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1920s in food and drink. Subcategories. This category has the following 3 subcategories, out of 3 total. F. Food and drink companies established in the 1920s (10 C, 1 P)
A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s. [18] A package of all-pork city chicken and wooden skewers, ready to be ...
Pages in category "Food and drink introduced in the 1920s" This category contains only the following page. This list may not reflect recent changes. F. Frog cake
Low was the head chef at Port Arthur, a popular Chinese restaurant on Mott Street in Manhattan. The restaurant primarily catered to white American patrons. [1] He is thought to have been Cantonese because of the pronunciations used in his restaurant menus. [2]
Cosmopolitans, Long Island iced teas, Manhattans, Rob Roys, Tom Collins, Aviations, and Greyhounds were all invented in New York bars, and the gin martini was popularized in New York in speakeasies during the 1920s, as evidenced by its appearance in the works of New Yorker and American writer F. Scott Fitzgerald.
Oslo breakfast at a primary school in Oslo in 1952. The Oslo breakfast was a type of uncooked school meal developed in the 1920s and rolled out as a free universal provision for Oslo school children in 1932.
Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before ...
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