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Since the 1830s, when Chicago enjoyed a brief period of importance as a local milling center for spring wheat, the city has long been a center for the conversion of raw farm products into edible goods. [2] Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and ...
Union Stock Yards, Chicago, 1947. The Union Stock Yard & Transit Co., or The Yards, was the meatpacking district in Chicago for more than a century, starting in 1865. The district was operated by a group of railroad companies that acquired marshland and turned it into a centralized processing area.
The sandwich traces back to Italian American immigrants in Chicago as early as the 1930s, but the exact origin is unknown. The sandwich gradually grew in popularity and was widely eaten in the city by the 1970s and 1980s. [ 1 ]
The history of mobile food in America dates back to the 17th century and has some surprising (and yummy) turns along the way. Digital Public Library of America 1691: The First Food Trucks
South Water Market is a historic produce market in the Lower West Side neighborhood of Chicago, Illinois.Completed in 1925, the complex was designed as a structured replacement to Chicago's sprawling downtown produce markets on South Water Street; while these markets had existed since the mid-19th century, they had become a traffic and sanitation problem.
As of 1903, workers earned an average of $1.25 per day, or approximately $42 today; some earned as little as 25 cents, or around $8. [ 11 ] The Nursery property was a golf course by the late 1920s, but the Pickle Company continued operations thereafter. [ 4 ]
[2] [3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr. [4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972. [5]
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...