Publisher Description

Focusing on the crucial period of 1820 to 1860, Grand Emporium, Mercantile Monster examines the strong economic bonds between the antebellum plantation South and the burgeoning city of New York that resulted from the highly lucrative trade in cotton. In this richly detailed work of literary and cultural history, Ritchie Devon Watson Jr. charts how the partnership brought fantastic wealth to both the South and Gotham during the first half of the nineteenth century. That mutually beneficial alliance also cemented New York’s reputation as the northern metropolis most supportive of and hospitable to southerners. Both parties initially found the commercial and cultural entente advantageous, but their collaboration grew increasingly fraught by the 1840s as rising abolitionist sentiment in the North decried the system of chattel slavery that made possible the mass production of cotton. In an effort to stem the swelling tide of abolitionism, conservative southerners demanded absolute political fealty to their peculiar institution from the city that had profited most from the cotton trade. By 1861, reactionary circles in the South viewed New York’s failure to extend such unalloyed validation as the betrayal of an erstwhile ally that in the words of one polemicist deemed Gotham worthy of being “blotted from the list of cities.” Drawing on contemporary letters, diaries, fiction, and travel writings, Grand Emporium, Mercantile Monster provides the first detailed study of the complicated relationship between the antebellum South and New York City in the decades leading up to the Civil War.

In the late nineteenth century, San Francisco's merchant princes built grand stores for a booming city, each with its own niche. For the eager clientele, a trip downtown meant dressing up--hats, gloves and stockings required--and going to Blum's for Coffee Crunch cake or Townsend's for creamed spinach. The I. Magnin empire catered to a selective upper-class clientele, while middle-class shoppers loved the Emporium department store with its Bargain Basement and Santa for the kids. Gump's defined good taste, the City of Paris satisfied desires for anything French and edgy, youth-oriented Joseph Magnin ensnared the younger shoppers with the latest trends. Join author Anne Evers Hitz as she looks back at the colorful personalities that created six major stores and defined shopping in San Francisco.

In the late nineteenth century, the urban department store arose as a built artifact and as a social institution in the United States. While the physical building type is the foundation of this comprehensive architectural study, Iarocci reaches beyond the analysis of the brick and mortar to reconsider how the ‘spaces of selling’ were culturally-produced spaces, as well as the product of interrelated economic, social, technological and aesthetic forces.

In the late nineteenth century, the urban department store arose as a built artifact and as a social institution in the United States. While the physical building type is the foundation of this comprehensive architectural study, Louisa Iarocci reaches beyond the analysis of the bricks and mortar to reconsider how the ?spaces of selling? were culturally-produced spaces, as well as the product of interrelated economic, social, technological and aesthetic forces. The agenda of the book is three-fold; to address the lack of a comprehensive architectural study of the nineteenth century department store in the United States; to expand the analysis of the commercial city as a built and represented entity; and to continue recent scholarly efforts that seek to understand commercial space as a historically specific and a conceptually perceived construct. The Urban Department Store in America, 1850-1930 acts as a corrective to a current imbalance in the historiography of this retailing institution that tends to privilege its role as an autonomous ?modern? building type. Instead, Iarocci documents the development of the department store as an urban institution that grew out of the built space of the city and the lived spaces of its occupants.

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.