Tennessee is a state located in the southeastern region of the United States. Tennessee is the 16th most populous of the 50 United States. Tennessee is bordered by Kentucky to the north, Virginia to the northeast, North Carolina to the east, Georgia and Mississippi to the south, Arkansas to the west, Missouri to the northwest; the Appalachian Mountains dominate the eastern part of the state, the Mississippi River forms the state's western border. Nashville is the state's capital and largest city, with a 2017 population of 667,560. Tennessee's second largest city is Memphis, which had a population of 652,236 in 2017; the state of Tennessee is rooted in the Watauga Association, a 1772 frontier pact regarded as the first constitutional government west of the Appalachians. What is now Tennessee was part of North Carolina, part of the Southwest Territory. Tennessee was admitted to the Union as the 16th state on June 1, 1796. Tennessee was the last state to leave the Union and join the Confederacy at the outbreak of the American Civil War in 1861.
Occupied by Union forces from 1862, it was the first state to be readmitted to the Union at the end of the war. Tennessee furnished more soldiers for the Confederate Army than any other state besides Virginia, more soldiers for the Union Army than the rest of the Confederacy combined. Beginning during Reconstruction, it had competitive party politics, but a Democratic takeover in the late 1880s resulted in passage of disenfranchisement laws that excluded most blacks and many poor whites from voting; this reduced competition in politics in the state until after passage of civil rights legislation in the mid-20th century. In the 20th century, Tennessee transitioned from an agrarian economy to a more diversified economy, aided by massive federal investment in the Tennessee Valley Authority and, in the early 1940s, the city of Oak Ridge; this city was established to house the Manhattan Project's uranium enrichment facilities, helping to build the world's first atomic bombs, two of which were dropped on Imperial Japan near the end of World War II.
Tennessee's major industries include agriculture and tourism. Poultry and cattle are the state's primary agricultural products, major manufacturing exports include chemicals, transportation equipment, electrical equipment; the Great Smoky Mountains National Park, the nation's most visited national park, is headquartered in the eastern part of the state, a section of the Appalachian Trail follows the Tennessee-North Carolina border. Other major tourist attractions include the Tennessee Aquarium in Chattanooga; the earliest variant of the name that became Tennessee was recorded by Captain Juan Pardo, the Spanish explorer, when he and his men passed through an American Indian village named "Tanasqui" in 1567 while traveling inland from South Carolina. In the early 18th century, British traders encountered a Cherokee town named Tanasi in present-day Monroe County, Tennessee; the town was located on a river of the same name, appears on maps as early as 1725. It is not known whether this was the same town as the one encountered by Juan Pardo, although recent research suggests that Pardo's "Tanasqui" was located at the confluence of the Pigeon River and the French Broad River, near modern Newport.
The meaning and origin of the word are uncertain. Some accounts suggest, it has been said to mean "meeting place", "winding river", or "river of the great bend". According to ethnographer James Mooney, the name "can not be analyzed" and its meaning is lost; the modern spelling, Tennessee, is attributed to James Glen, the governor of South Carolina, who used this spelling in his official correspondence during the 1750s. The spelling was popularized by the publication of Henry Timberlake's "Draught of the Cherokee Country" in 1765. In 1788, North Carolina created "Tennessee County", the third county to be established in what is now Middle Tennessee; when a constitutional convention met in 1796 to organize a new state out of the Southwest Territory, it adopted "Tennessee" as the name of the state. Tennessee is known as The Volunteer State, a nickname some claimed was earned during the War of 1812 because of the prominent role played by volunteer soldiers from Tennessee during the Battle of New Orleans.
Other sources differ on the origin of the state nickname. This explanation is more because President Polk's call for 2,600 nationwide volunteers at the beginning of the Mexican–American War resulted in 30,000 volunteers from Tennessee alone in response to the death of Davy Crockett and appeals by former Tennessee Governor and Texas politician, Sam Houston. Tennessee borders eight other states: Virginia to the north. Tennessee is tied with Missouri as the state bordering the most other states; the state is trisected by the Tennessee River. The highest point in the state is Clingmans Dome at 6,643 feet (
Cuisine of the Southern United States
The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, Scottish, French and Native American cuisines. Tidewater, Creole and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many elements of Southern cooking—squash and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo and Seminole. Sugar, flour and eggs come from Europe. Black-eyed peas, rice, sesame and melons, as well as most spices used in the South, are African; the South's fondness for a full breakfast derives from fry-up. Many Southern foodways in Appalachia, are Scottish or Border meals adapted to the new subtropical climate. Parts of the South have other cuisines, though. Creole cuisine is vernacular French, West African and Spanish. A traditional Southern meal is pan-fried chicken, field peas, mashed potatoes, cornbread or corn pone, sweet tea, dessert—typically a pie, or a cobbler.
Other Southern foods include grits, country ham, beignets, Southern styles of succotash, chicken fried steak, buttermilk biscuits, pimento cheese, boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, bread pudding, butter beans, pinto beans. Fried chicken is among the region's best-known exports, it is believed that the Scots, Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Pork is an integral part of the cuisine. Stuffed ham is served in Southern Maryland. A traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a "pig pickin'". Green beans are flavored with bacon and salt pork, turnip greens are stewed with pork and served with vinegar, ham biscuits accompany breakfast, ham with red-eye gravy or country gravy is a common dinner dish. Southern meals sometimes consist only of vegetables, with a little meat used in cooking but with no meat dish served.
"Beans and greens"—white or brown beans served alongside a "mess" of greens stewed with a little bacon—is a traditional meal in many parts of the South. Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John. Coleslaw is popular, both as a side dish and on a variety of barbecued and fried meats. Apart from it, Southern cooking makes little use of cabbage. Chains serving Southern foods—often along with American comfort food—have had great success. Pit barbecue is popular all over the American South. Family-style restaurants serving Southern cuisine are common throughout the South, range from the humble and down-home to the decidedly upscale. Southern cuisine varies by region: In Southern Louisiana, there is Creole cuisine. Louisiana is the largest supplier of crawfish in the U. S. In the coastal areas of South Carolina, rice was an important crop, leading to local specialties like "Hoppin' John" and Charleston red rice. Texas specializes in barbecue and chili and Southern cuisine as well as a regional variation of Mexican food unique to Texas called Tex-Mex.
Arkansas produces Riceland rice and sweet corn, both of which are staples of the cuisine of Southeastern Arkansas. Virginia produces Smithfield Virginia peanuts. Carolina-style barbecue is common in North Carolina, South Carolina, Virginia, is made traditionally from pulled-pork and a vinegar-based sauce. Mississippi and Alabama produce the most catfish in the United States. Oklahoma has a reputation for many grain- and bean-based dishes, such as "cornbread and beans" or the breakfast dish biscuits and gravy. Mississippi specializes in farm-raised catfish, found in traditional "fish houses" throughout the state. Arkansas is the top rice-producing
Jelly is a dessert made with a sweetened and flavored processed collagen product. This kind of dessert is first recorded by Hannah Glasse in her 18th century book The Art of Cookery, appearing in a layer of trifle. Jelly is featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century, they can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Prepared jelly is sold in a variety of forms, ranging from large decorative shapes to individual serving cups. Before gelatin became available as a commercial product, the most typical jelly was "calf's foot jelly"; as the name indicates, this was made by purifying gelatin from the foot of a calf. This gelatin was used for savory dishes in aspic, or was mixed with fruit juice and sugar for a dessert. In the eighteenth century, gelatin from calf's feet and hartshorn was colored blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses.
It was flavored with sugar, lemon juice and mixed spices. This preparation was called jelly. Preparations on making jelly appear in the best selling cookbooks of English writers Eliza Acton and Isabella Beeton in the 19th century. To make a jelly, gelatin is dissolved in hot liquid with other additives; these latter ingredients include sugar, fruit juice, or sugar substitutes. In addition to sweeteners, the prepared commercial blends contain flavoring agents and other additives, such as adipic acid, fumaric acid, sodium citrate, artificial flavorings and food colors; because the collagen is processed extensively, the final product is not categorized as a meat or animal product by the US federal government. Prepared commercial blends may be sold as a powder or as a concentrated gelatinous block, divided into small squares. Either type is mixed with sufficient hot water to dissolve it, mixed with enough cold water to make the volume of liquid specified on the packet; the solubility of powdered gelatin can be enhanced by sprinkling it into the liquid several minutes before heating, "blooming" the individual granules.
The dissolved mixture is refrigerated forming a colloidal gel as it cools. Jelly may be enhanced in many ways, such as using decorative molds, creating multicolored layers by adding a new layer of cooled liquid over the previously-solidified one, or suspending non-soluble edible elements such as marshmallows or fruit; some types of fresh fruit and their unprocessed juices are incompatible with jelly. When chilled, the most common ratios of gelatin to liquid result in a custard-like texture which can retain detailed shapes when cold but melts back to a viscous liquid when warm. A recipe calling for the addition of additional gelatin to regular jelly gives a rubbery product that can be cut into shapes with cookie cutters and eaten with fingers. Higher gelatin ratios can be used to increase the stability of the gel, culminating in gummy candies which remain rubbery solids at room temperature; the Bloom Strength of a gelatin mixture is the measure of. It is defined by the force in grams required to press a 12.5 mm diameter plunger 4 mm into 112 g of a standard 6.67% w/v gelatin gel at 10 °C.
The Bloom Strength of a gel is useful to know when determining the possibility of substituting a gelatin of one Bloom Strength for a gelatin of another. One can use the following equation: C x B½ = k or C1½÷½ = C2Where C = concentration, B = Bloom strength and k = constant. For example, when making gummies, it's important to know that a 250 Bloom gelatin has a much shorter texture than a 180 Bloom gelatin. A jelly shot is a shooter in which liquor vodka, tequila, or neutral grain spirit, replaces some of the water or fruit juice, used to congeal the gel; the American satirist and mathematician Tom Lehrer claims to have invented the jelly shot in the 1950s while working for the National Security Agency, where he developed vodka jelly as a way to circumvent a restriction of alcoholic beverages on base. An early published recipe for an alcoholic jelly drink dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas: his recipe for "Punch Jelly" calls for the addition of isinglass or other gelatin to a punch made from cognac and lemon juice.
Gelatin art desserts known as 3D gelatin desserts, are made by injecting colorful shapes into a flavored gelatin base. This 3D gelation art technique originated from Mexico and has spread along to Western and Pacific countries; these desserts are made using high quality gelatin that has a high bloom value and low odor and taste. The clear gelatin base is prepared using gelatin, sugar, citric acid and food flavoring; when the clear gelatin base sets, colorful shapes are injected using a syringe. The injected material consists of a sweetener, some type of edible liquid, food coloring and a thickening agent such as starch or additional gelatin; the shapes are drawn by making incision
Blue-plate special or blue plate special is a term used in the United States and Canada by restaurants diners and cafes. It refers to a low-priced meal that changes daily; the term was common from the 1920s through the 1950s. As of 2007, there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on blue plates, but it is a vanishing tradition; the phrase itself, however, is still a common American colloquialism. A web collection of 1930s prose gives this definition: "A Blue Plate Special is a low-priced daily diner special: a main course with all the fixins, a daily combo, a square for two bits." The origin and explanation of the phrase are unclear. Kevin Reed says that "during the Depression, a manufacturer started making plates with separate sections for each part of a meal—like a frozen dinner tray—it seems that for whatever reason they were only available in the color blue." Michael Quinion cites a dictionary entry indicating that the blue plates were, more inexpensive divided plates that were decorated with a "blue willow" or similar blue pattern, such as those popularized by Spode and Wedgwood.
One of his correspondents says that the first known use of the term is on an October 22, 1892 Fred Harvey Company restaurant menu and implies that blue-plate specials were regular features at Harvey Houses. The term became common starting in the late 1920s. A May 27, 1926 advertisement in The New York Times for "The Famous Old Sea Grill Lobster and Chop House" at 141 West 45th Street promised "A La Carte All Hours", "Moderate Prices", "Blue Plate Specials". A December 2, 1928 article, lamenting the rise in prices that had made it difficult to "dine on a dime," praised an Ann Street establishment where one could still get "a steak-and-lots-of-onion sandwich for a dime" and a "big blue-plate special, with meat course and three vegetables, is purchasable for a quarter, just as it has been for the last ten years." The first book publication of Damon Runyon's story, "Little Miss Marker," was in a 1934 collection entitled Damon Runyon's Blue Plate Special. A Hollywood columnist wrote in 1940, "Every time Spencer Tracy enters the Metro commissary and minor geniuses look up from their blue plate specials to look at the actor and marvel."
"No substitutions" was a common policy on blue-plate specials. One 1947 Candid Microphone episode features Allen Funt ordering a blue-plate special and trying to talk the waiter into making various changes, such as replacing the vegetable soup with consommé, while the polite but annoyed waiter tries in vain to explain to Funt that "no substitutions" means what it says. Our Man in Havana by Graham Greene has the following exchange regarding an "American blue-plate lunch": In contemporary usage, a "blue-plate special" can be any inexpensive full meal, any daily selection, or a whimsical phrasing. Travel columnist Wayne Curtis says that a Portland, Maine eatery offers "budget blue-plate specials along with more refined fare." Boston Children's Museum presents a participatory-theater show, sponsored by health insurer Blue Cross, which teaches good nutrition. Workman's Blue Plate Special is "a monthly eCookbook Club, bringing you specially discounted and free eBooks from an award-winning collection of cookbooks".
The WDVX Blue Plate Special is an almost-daily lunch-time concert at the Knoxville Visitor's Center, broadcasting on the East Tennessee radio station WDVX. The Turner South cable channel calls a daily movie selection, scheduled at lunchtime, its "blue-plate special". In the 1973 film The Sting, Robert Redford's character Johnny "Kelly" Hooker orders the Blue-Plate Special at the diner. In the 1974 film The Front Page, condemned killer Earl Williams is said to be getting a "95 cent blue plate special from the greasy spoon across the street" for his last meal. In the 1997 movie "Good Will Hunting" Matt Damon's character references a "blue plate special" in one of the movie's more memorable monologues when explaining why he does not wish to work for the government. In the TV series Double Dare, one obstacle on the final course is called the blue plate special. Richard Bernstein titled his New York Times review of Andrew Hurley's book Diners, Bowling Alleys, Trailer Parks, "The Red and Blue Plate Special".
Mystery writer Abigail Padgett's second novel about amateur sleuth Blue McCarron is titled The Last Blue Plate Special. Road food experts Jane and Michael Stern titled their guidebook Blue Plate Specials and Blue Ribbon Chefs: The Heart And Soul of America's Great Roadside Restaurants. A collection of stories by Damon Runyon is titled Blue Plate Special. List of restaurant terminology Blue Plate Special, anyone? Kevin Reed's article Blue Plate Special A competing explanation by Michael Quinion Blue Plate Special "a square for two bits" Children's museum show WREK Sound Blocks
Phaseolus lunatus known as the lima bean, butter bean, sieva bean, or Madagascar bean, is a legume grown for its edible seeds or beans. Phaseolus lunatus is found in Meso- and South America. Two gene pools of cultivated lima beans point to independent domestication events; the Mesoamerican lima bean is distributed in neotropical lowlands while the other is found in the western Andes. They were discovered in Peru; the Andes domestication took place around 2000 BC, produced a large-seeded variety, while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety. By around 1300, cultivation had spread north of the Rio Grande, in the 1500s, the plant began to be cultivated in the Old World; the small-seeded type is found distributed from Mexico to Argentina below 1,600 m above sea level, while the large-seeded wild form is found distributed in the north of Peru, from 320 to 2,030 m above sea level. The Moche Culture cultivated lima beans and depicted them in their art. During the Spanish Viceroyalty of Peru, lima beans were exported to the rest of the Americas and Europe, since the boxes of such goods had their place of origin labeled "Lima, Peru", the beans got named as such.
Despite the origin of the name, when referring to the bean, the word "lima" is pronounced differently than the Peruvian capital. The term "butter bean" is used for a large and yellow/white variety of lima bean. In the United States Sieva-type beans are traditionally called butter beans otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are seen as two distinct types of beans. In Spain, it is called garrofón, constitutes one of the main ingredients of the famous Valencian paella. In the United Kingdom and the United States, "butter beans" refers to either dried beans which can be purchased to rehydrate, or the canned variety which are ready to use. In culinary use there, lima beans and butter beans are distinct, the latter being large and yellow, the former small and green. In areas where both are considered to be lima beans, the green variety may be labelled as "baby" limas. Lima bean is a domesticated species of economic and cultural importance worldwide in Mexico.
The species has two varieties. The wild variety is silvester and the domesticated one is lunatus. In the U. S, it is a warm season crop, grown in Delaware and mid-Atlantic region for processing and in Midwest and California for dry beans. Baby lima beans are harvested about 10 -- 12 weeks later. In western New York State, baby lima bean production increased exponentially from 2011 to 2015. Cultivation: The main rainy season lasts from June to August and most of the above-ground parts die during dry season. Germination or budding occurs in July; the first inflorescence is in November. The production of flowers and fruits ends between February and April. Cultivars: Both bush and pole cultivars exist, the latter range from 1 to 5 metres in height; the bush cultivars mature earlier than the pole cultivars. The pods are up to 15 cm long; the mature seeds are oval to kidney-shaped. In most cultivars the seeds are quite flat, but in the "potato" cultivars, the shape approaches spherical. White seeds are common, but black, red and variously mottled seeds are known.
The immature seeds are uniformly green. Lima beans yield 2,900 to 5,000 kg of seed and 3,000 to 8,000 kg of biomass per hectare; the seeds of the cultivars listed below are white. Related or synonymous names are listed on the same line.'Henderson' /'Thorogreen', 65 days'Eastland', 68 days'Jackson Wonder', 68 days'Dixie Butterpea', 75 days'Fordhook 242', 75 days, 1945 AAS winner'Carolina' /'Sieva', 75 days'Christmas' /'Chestnut' /'Giant Speckled' /'Speckled Calico', 78 days'Big 6' /'Big Mama', 80 days'Willow Leaf', 80 days'King of the Garden', 85 days a. Phytophthora phaseoli is one example of a pathogen of the lima bean, it is an oomycete plant pathogen that causes downy mildew of lima bean during cool and humid weather conditions. To combat this pathogen, developing lima bean cultivars with resistance is a cost-efficient method, environmentally safe as compared to using pesticides.b. Didymella is a foliar disease found in baby lima beans first reported in New York State. Symptoms include small necrotic tan spots with red to reddish brown irregular margins that come together to cover the entire leaf.
Lesions occur after around 3–4 weeks of planting and increase till there is considerable defoliation. Lesions are observed on the stems. Two pynidial fungi were found on leaves included Didymella sp, and Boeremia exigua var. exigua, pathogenic on baby lima bean and plays a role in the foliar disease complex. Other fungal diseases on lima beans with similar symptoms are B. exigua var. exigua, pod blight caused by Diaporthe phaseolorum, leaf spots caused by Phyllosticta sp. and Phoma subcircinata. The two-spotted spider mites or Tetranychus urticae lay eggs on lima bean leaves, it prefers lima bean plants as host food source over other plants such as cabbage plants. Spider mites pose the greatest threat to the lima bean plants as compa
Spaghetti is a long, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a thin spaghetti, it is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour; the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most available in 25–30 cm lengths. A variety of pasta dishes are based on it, it is served with tomato sauce or meat or vegetables. Spaghetti is the plural form of the Italian word spaghetto, a diminutive of spago, meaning "thin string" or "twine"; the first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, conveniently portable.
Some historians think. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom; the popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market. In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne and it was not until decades that it came to be prepared with oregano or basil. Spaghetti is made from ground water. Whole-wheat and multigrain spaghetti are available. At its simplest, spaghetti can be formed using no more than a knife. A home pasta machine makes the cutting more uniform. Fresh spaghetti would be cooked within hours of being formed. Commercial versions of'fresh' spaghetti are manufactured; the bulk of dried spaghetti is produced in factories using auger extruders.
While simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be controlled to prevent strands sticking together, to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes. Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and drained in a colander. In Italy, spaghetti is cooked al dente cooked but still firm to the bite, it may be cooked to a softer consistency. Spaghettoni is a thicker spaghetti. Spaghettini is a thinner form. Capellini is a thin form of spaghetti which cooks quickly. Utensils used in spaghetti preparation include the spaghetti spaghetti tongs. An emblem of Italian cuisine, spaghetti is served with tomato sauce, which may contain various herbs, olive oil, meat, or vegetables.
Other spaghetti preparations include carbonara. Grated hard cheeses, such as Pecorino Romano and Grana Padano, are sprinkled on top. In some countries, spaghetti is sold in cans/tins with sauce. In the United States, it is sometimes served with chili con carne. Unlike in Italy, in other countries spaghetti is served with Bolognese sauce. In the Philippines, an immensely popular variant is the Filipino spaghetti, distinctively sweet with the tomato sauce sweetened with banana ketchup or sugar, it uses a large amount of giniling, sliced hotdogs, cheese. The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the development of the banana ketchup. Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes. Sapaketti phat khi mao is a popular dish in Thai cuisine. Spaghetti aglio a traditional Italian pasta dish coming from Naples. Spaghetti alla puttanesca –, a tangy, somewhat salty Italian pasta dish invented in the mid-20th century.
The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives and garlic. Spaghetti alla Nerano - from the village of Nerano, near Naples. With fried zucchinis and a local variant of provolone. Spaghetti alle vongole – Italian for "spaghetti with clams", it is popular throughout Italy its central regions, including Rome and further south in Campania. Spaghetti with meatballs – an Italian-American dish that consists of spaghetti, tomato sauce and meatballs Spaghetti Bolognese - Spaghetti with minced beef and tomato sauceSpaghetti dishes By 1955, annual consumption of spaghetti in Italy doubled from 14 kilograms per person before World War II to 28 kilogr
Boston Market Corporation, known as Boston Chicken until 1995, is a chain of American fast casual restaurants headquartered in Golden, Colorado. It is owned by private equity firm Sun Capital Partners, headquartered in Boca Raton, Florida. Boston Market has its greatest presence in the Northeastern United States but has a large presence in Florida and California; as of January 2018, the chain has 450 company-owned restaurant locations in 28 states, with 14,000 employees. In the early 2000s, Boston Market operated two locations in Toronto, Canada. In early 2002, Boston Market entered the Australian market, opening nine stores in the Sydney metropolitan area by 2004, before converting some stores to McDonald's and exiting the Australian market that year due to competitive pressures. In June 2016, Boston Market IP Company, Ltd. an affiliate of Boston Market Corporation, signed an area development agreement with Al-Ghunaim Trading Co. Ltd. that will open dozens of Boston Market restaurants in the Middle East.
Boston Chicken was founded by Steven Kolow and Arthur Cores in December 1984 in Newton, a suburb of Boston. The chain expanded in the early and mid-1990s; the company raised a lot of debt to finance its expansion. The rapid expansion allowed the company to create a steady stream of revenue from one-time development fees and increasing royalties, but raised interest rates on its development loans. In 1998, the company filed for Chapter 11 bankruptcy. Boston Market was purchased by McDonald's Corporation in May 2000. McDonald's purchased the company for its real estate, but found the brand serviceable and therefore continued to operate and expand. In 2007, McDonald's announced. On August 6, 2007, McDonald's announced plans to sell the chain to Sun Capital Partners, a transaction, completed on August 27, 2007; when it was known as Boston Chicken, restaurants specialized in rotisserie chicken and a variety of side dishes, but in February 1995, the chain expanded its menu to include turkey and ham and changed the name to Boston Market in Fall 1995 to reflect this.
However, the corporate name remained "Boston Chicken, Inc." until 1997, when it became so popular with the new name, the corporate name was changed to "Boston Market Corporation." In 1996, the chain launched a line of sandwiches known as "Boston Carver Sandwiches" that feature chicken, turkey and meatloaf. In 2005, Boston Market started offering limited-time offers, such as Crispy Country Chicken, an oven-baked chicken breast with gravy. Baked white fish, haddock or cod, was offered on Fridays during Lent. Boston Market continues to introduce new items and flavors, such as their popular BBQ Ribs, Oven Crisp Chicken, Parmesan Tuscan Chicken Premium Dish. In April 2018, Boston Market announced that it was expanding its menu to offer rotisserie prime rib nationwide, three days a week. Boston Chicken created the Einstein Bros. Bagels chain of bakery cafés in 1995, after acquiring several smaller chains of bagel-centric bakeries. McDonald's acquired Boston Chicken in 2000 considering selling the company off in 2003 after its rapid growth stalled.
McDonald's sold the chain in 2007 to Sun Capital Partners. A selection of Boston Market-branded items have been available since April 1999 in many supermarkets across the United States. In April 2004, Boston Market introduced chilled menu items to be sold at supermarkets. In December 2005, these chilled menu items were available in 700 supermarkets. Frozen meals and side dishes are sold nationally under the Boston Market brand name. Boston Market provides catering for any size event for office meetings, office holiday parties, private events, available with delivery or pick-up at restaurant. In 2002, Boston Pizza commenced a lawsuit against Boston Market in the Federal Court of Canada over the trademark use of the word "Boston" in Canada. In its defense, Boston Market alleged that Boston Pizza's trademarks were invalid because it described a style of pizza from a specific area; the dispute continued after Boston Market ceased operations in Canada in 2004. The parties settled the dispute in 2008 under an agreement that Boston Market would not use the words "Boston" or "Boston Market" in Canada for five years for restaurants or any food or drink products.
Boston Market agreed that it will not challenge Boston Pizza's use in Canada of any trademark that uses the words "Boston" or "Boston Pizza". Chicken restaurant List of fast-food chicken restaurants Official website 100 Meals: Boston Market Home Video Contest Winner Personal Documentary "How I Did It," Inc. Magazine article with Boston Market founder George Naddaff