The Grand Hotels Of St Louis

The Roaring Twenties was a period of lavish living in St. Louis. In 1917, when Ellsworth Statler decided to build a hotel in St. Louis, he ignited a hotel-building boom that was only quenched by the Great Depression of 1929. Architectural masterpieces arose, and local citizens and out-of-towners marveled at their grandeur. These hotels were hubs of activity and gathering places for high society. They survived the Great Depression and two world wars, but urban demise forced elegant hotels to crumble in disrepair. This book tells the intriguing stories of the Statler, the Chase, the Mayfair, the Lennox and the Coronado Hotels. Today, these hotels are restored and renewed—as glamorous now as they were in their earliest days. They welcome visitors to admire their beauty and savor the history they hold.

The Roaring Twenties was a period of lavish living in St. Louis. In 1917, when Ellsworth Statler decided to build a hotel in St. Louis, he ignited a hotel-building boom that was only quenched by the Great Depression of 1929. Architectural masterpieces arose, and local citizens and out-of-towners marveled at their grandeur. These hotels were hubs of activity and gathering places for high society. They survived the Great Depression and two world wars, but urban demise forced elegant hotels to crumble in disrepair. This book tells the intriguing stories of the Statler, the Chase, the Mayfair, the Lennox and the Coronado Hotels. Today, these hotels are restored and renewed--as glamorous now as they were in their earliest days. They welcome visitors to admire their beauty and savor the history they hold.

The Roaring Twenties was a period of lavish living in St. Louis. In 1917, when Ellsworth Statler decided to build a hotel in St. Louis, he ignited a hotel-building boom that was only quenched by the Great Depression of 1929. Architectural masterpieces arose, and local citizens and out-of-towners marveled at their grandeur. These hotels were hubs of activity and gathering places for high society. They survived the Great Depression and two world wars, but urban demise forced elegant hotels to crumble in disrepair. This book tells the intriguing stories of the Statler, the Chase, the Mayfair, the Lennox and the Coronado Hotels. Today, these hotels are restored and renewed--as glamorous now as they were in their earliest days. They welcome visitors to admire their beauty and savor the history they hold.

From its beginnings as the humble inn, the hotel has undergone enormous changes over the centuries. Elaine Denby charts the development of the Grand Hotel and how it has kept pace with technological innovations.

This facsimile edition reproduces the original 1860 document that established the Southern Hotel Company of St. Louis, Missouri. The company was founded to build and operate a grand hotel in the heart of downtown St. Louis, and quickly became one of the most luxurious and celebrated hotels in the country. This volume provides historical context and insight into the early days of the hospitality industry in the United States. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Presents a pictorial history of Chicago's grand hotels, including the Palmer House, the Drake, and the Conrad Hilton Hotel.

"Theresa McCulla probes the overt and covert ways that the production of food and food discourse both creates and reinforces many strains of inequality in New Orleans, a city often defined by its foodways. She uses menus, cookbooks, newspapers, dolls, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. McCulla goes far beyond the initial task of tracing New Orleans culinary history to focus on how food suffuses culture and our understandings and constructions of race and power"--

Charles Parsons is one of St. Louis's and the nation's most influential yet little-known figures. He was instrumental to the Union cause as a Civil War quartermaster and advisor to generals, politicians and presidents alike. As a world-traveling art connoisseur, he helped found the first art museum west of the Mississippi, to which he donated his remarkable collection of American, European and Asian art. To this day, his philanthropic work and dedication to education live on in some of the country's grandest institutions. Author John Launius tells the full story for the first time, from business failures in a riverside boomtown to national renown.