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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 ...
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.
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.
B. Balaban and Katz; The Bateman School; Jean Baptiste Beaubien; The Berghoff (restaurant) Big Bertha (drum) Billy Goat Tavern; Black Metropolis; Black Motor Company
Iwan Ries & Co. Chicago's oldest family-owned business opens, still in operation today, the oldest family-owned tobacco shop. Mathias A. Klein & Sons (Klein Tools Inc.), still family owned and run today by fifth and sixth generation Klein's. Cook County Hospital opens. [1] Hyde Park House built. [6] 1859: McCormick Theological Seminary ...
Jewish men and boys standing on a sidewalk in Chicago, 1903 Theodore Roosevelt in Chicago, 1915 Map of downtown Chicago in 1917. During the election of April 23, 1875, the voters of Chicago chose to operate under the Illinois Cities and Villages Act of 1872. Chicago still operates under this act, in lieu of a charter.
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Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.