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The Chicago Manual of Style (CMOS, CMS, or Chicago) [1] is a style guide for American English published since 1906 by the University of Chicago Press.Its 18 editions (the most recent in 2024) have prescribed writing and citation styles widely used in publishing.
Chicago-style hot dog. The most popular Chicago-style foods are: The Chicago-style hot dog, traditionally a steamed or boiled, natural-casing all-beef wiener on a poppy-seed bun, topped with yellow mustard, chopped onion, sliced tomato, neon-green sweet-pickle relish, sport peppers, a dill pickle spear, and a sprinkling of celery salt—but ...
The "Chicago style" of jazz originated in southern musicians moving North after 1917, bringing with them the New Orleans "Dixieland" or sometimes called "hot jazz" styles. [10] Dixieland largely evolved into Chicago style in the late 1910s and the new style was popularly called that name by the early 1920s. [11]
Chicago style may refer to several things: The Chicago Manual of Style, a guideline for writing documents and news reports; Chicago school (architecture), a style of commercial buildings; Chicago school of economics, a school of thought among economists and academics; Chicago blues, a genre of blues music; Chicago-style dixieland, a genre of ...
1950s style for women was all about elegance and sophistication. ... as one of the '50s fashion trends poised to make a comeback — a notion born out by the prevalence of such styles in Chicago's ...
Kaage, who lives in Chicago, says it’s not her style to yell. She values the learning experience, and wants her kids to feel comfortable coming to her when they make questionable choices.
Chicago-style barbecue is a regional variation of barbecue from the American city of Chicago, Illinois. The style developed due to immigration from other countries and parts of the United States. It is known for the invention of the aquarium smoker and the prominence of rib tips and hot links .
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. [8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11]