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Author: Michael Lesy
Publisher: W. W. Norton & Company
ISBN: 0393241246
Category : Cooking
Languages : en
Pages : 264
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Book Description
What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910. Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time—in ingredients, technologies, meal service, and cuisine—transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library’s Buttolph Menu Collection, Repast is a remarkable record of the American palate.
Author: Michael Lesy
Publisher: W. W. Norton & Company
ISBN: 0393241246
Category : Cooking
Languages : en
Pages : 264
Get Book Here
Book Description
What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910. Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time—in ingredients, technologies, meal service, and cuisine—transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library’s Buttolph Menu Collection, Repast is a remarkable record of the American palate.
Author: James C. O'Connell
Publisher: Brandeis University Press
ISBN: 1611689104
Category : Cooking
Languages : en
Pages : 328
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Book Description
Over the years, Boston has been one of America’s leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O’Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants, presents a rich and hitherto unexplored side to the city’s past. Dining Out in Boston shows that the city was a pioneer in elaborate hotel dining, oyster houses, French cuisine, student hangouts, ice cream parlors, the twentieth-century revival of traditional New England dishes, and contemporary locavore and trendy foodie culture. In these stories of the most-beloved Boston restaurants of yesterday and today—illustrated with an extensive collection of historic menus, postcards, and photos—O’Connell reveals a unique history sure to whet the intellectual and nostalgic appetite of Bostonians and restaurant-goers the world over.
Author: Kelly Erby
Publisher: U of Minnesota Press
ISBN: 145295335X
Category : History
Languages : en
Pages : 184
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Book Description
Before the 1820s, the vast majority of Americans ate only at home. As the nation began to urbanize and industrialize, home and work became increasingly divided, resulting in new forms of commercial dining. In this fascinating book, Kelly Erby explores the evolution of such eating alternatives in Boston during the nineteenth century. Why Boston? Its more modest assortment of restaurants, its less impressive—but still significant—expansion in commerce and population, and its growing diversity made it more typical of the nation’s other urban centers than New York. Restaurants, clearly segmented along class, gender, race, ethnic, and other lines, helped Bostonians become more comfortable with deepening social stratification in their city and young republic even as the experience of eating out contributed to an emerging public consumer culture. Restaurant Republic sheds light on how commercial dining both reflected and helped shape growing fragmentation along lines of race, class, and gender—from the elite Tremont House, which served fashionable French cuisine, to such plebeian and ethnic venues as oyster saloons and Chinese chop suey houses. The epilogue takes us to the opening, in 1929 near Boston, of the nation’s first Howard Johnson’s and that restaurant’s establishment as a franchise in the next decade. The result is a compelling story that continues to shape America.
Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Category : Cooking
Languages : en
Pages : 596
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Book Description
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631494635
Category : Cooking
Languages : en
Pages : 632
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Book Description
Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity” (William Grimes). Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.
Author: Helen Sheumaker
Publisher: Bloomsbury Publishing USA
ISBN: 1440846839
Category : History
Languages : en
Pages : 380
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Book Description
This intriguing book examines how material objects of the 20th century—ranging from articles of clothing to tools and weapons, communication devices, and toys and games—reflect dominant ideas and testify to the ways social change happens. Objects of everyday life tell stories about the ways everyday Americans lived. Some are private or personal things—such as Maidenform brassiere or a pair of patched blue jeans. Some are public by definition, such as the bus Rosa Parks boarded and refused to move back for a white passenger. Some material things or inventions reflect the ways public policy affected the lives of Americans, such as the Enovid birth control pill. An invention like the electric wheelchair benefited both the private and public spheres: it eased the lives of physically disabled individuals, and it played a role in assisting those with disabilities to campaign successfully for broader civil rights. Artifacts from Modern America demonstrates how dozens of the material objects, items, technologies, or inventions of the 20th century serve as a window into a period of history. After an introductory discussion of how to approach material culture—the world of things—to better understand the American past, essays describe objects from the previous century that made a wide-ranging or long-lasting impact. The chapters reflect the ways that communication devices, objects of religious life, household appliances, vehicles, and tools and weapons changed the lives of everyday Americans. Readers will learn how to use material culture in their own research through the book's detailed examples of how interpreting the historical, cultural, and social context of objects can provide a better understanding of the 20th-century experience.
Author: Robert N. Macomber
Publisher: Rowman & Littlefield
ISBN: 1561649783
Category : Fiction
Languages : en
Pages : 334
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Book Description
Politics, love, and war swirl around Captain Peter Wake (USN) in Havana when the USS Maine explodes on a quiet evening in February 1898. Working with Assistant Secretary of the Navy Theodore Roosevelt in the tense prewar days, carrying out a perilous espionage mission inside Cuba, and leading a disastrous raid on the Cuban coast, Wake is in the middle of it all. The Popular Fiction silver medalist in the 2017 Florida Book Awards, this is the first of three dynamic books set during the Spanish-American War in the Caribbean, when America changes forever into a global power.
Author: Mike Wallace
Publisher: Oxford University Press
ISBN: 0199911460
Category : History
Languages : en
Pages : 1195
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Book Description
In this utterly immersive volume, Mike Wallace captures the swings of prosperity and downturn, from the 1898 skyscraper-driven boom to the Bankers' Panic of 1907, the labor upheaval, and violent repression during and after the First World War. Here is New York on a whole new scale, moving from national to global prominence -- an urban dynamo driven by restless ambition, boundless energy, immigrant dreams, and Wall Street greed. Within the first two decades of the twentieth century, a newly consolidated New York grew exponentially. The city exploded into the air, with skyscrapers jostling for prominence, and dove deep into the bedrock where massive underground networks of subways, water pipes, and electrical conduits sprawled beneath the city to serve a surging population of New Yorkers from all walks of life. New York was transformed in these two decades as the world's second-largest city and now its financial capital, thriving and sustained by the city's seemingly unlimited potential. Wallace's new book matches its predecessor in pure page-turning appeal and takes America's greatest city to new heights.
Author: Robert N. Macomber
Publisher: Rowman & Littlefield
ISBN: 1561648205
Category : Fiction
Languages : en
Pages : 429
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Book Description
In December of 1892 a little-known event changed world history, and its influence can be seen in headlines today. This 12th novel in the award-winning Honor series is woven around that event. Commander Peter Wake, U.S.N., is finally happy. In command of a newly commissioned light cruiser in the Caribbean, he is back at sea where all real sailors belong. All his years of espionage in the more sordid corners of the world are over. Ashore, he has the sincere love of a beautiful, fascinating, exotic woman. After years as a lonely widower, he is considering marriage. Everything changes when a man is found murdered aboard a steamer at Key West. Summoned to investigate, Wake uses his naval intelligence skills to decipher the strange clues left behind and discovers an important man will be assassinated by a foreign team of killers in eight days. But who, where, and why? The clues lead him on a desperate voyage to save the man and stop a war. Germans in Mexico, Cuban rebels in Key West, and Spanish counterintelligence agents in Tampa are all part of the equation he must solve. But nothing is as it seems, and when Wake finally learns the truth, the victim is much closer than he thought—and the consequences of failure are much larger. How far will Peter Wake go to save a life and change history? War hangs in the balance. Time is running out.
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Category : Cooking
Languages : en
Pages : 222
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Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
