A Century Of Restaurants
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A Century Of Restaurants
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Author : Rick Browne
language : en
Publisher: Andrews Mcmeel+ORM
Release Date : 2013-10-15
A Century Of Restaurants written by Rick Browne and has been published by Andrews Mcmeel+ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Cooking categories.
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
The Invention Of The Restaurant
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Author : Rebecca L. Spang
language : en
Publisher: Harvard University Press
Release Date : 2020-01-14
The Invention Of The Restaurant written by Rebecca L. Spang and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-14 with History categories.
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times
Dining Out
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Author : Katie Rawson
language : en
Publisher: Reaktion Books
Release Date : 2019-08-12
Dining Out written by Katie Rawson and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-12 with History categories.
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
A Century Of Restaurants
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Author : Rick Browne
language : en
Publisher: Andrews Mcmeel+ORM
Release Date : 2013-10-15
A Century Of Restaurants written by Rick Browne and has been published by Andrews Mcmeel+ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Cooking categories.
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Century Of Dining Out
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Author : Henry Voigt
language : en
Publisher: Grolier Club
Release Date : 2023-04-05
A Century Of Dining Out written by Henry Voigt and has been published by Grolier Club this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-05 with categories.
A fascinating tour of US history through food, as reflected in a century of restaurant menus. Menus aid our cultural memory. They provide unwitting historical evidence not only of what people were eating but of how they spent their leisure time, and what they valued. A Century of Dining Out offers a fascinating tour of American culture, using menus as a road map. As Henry Voigt explains, menus came into use with the nineteenth-century expansion of hotels and restaurants in the United States, a time when service à la russe--serving dishes in courses rather than all at once--was growing in popularity. For the first time, diners were offered choice and anticipation when dining outside the home. Menus were the written record of this novel experience. Throughout the book, Voigt weaves in two pervasive American themes--celebrations of civic progress and the growth of the middle class--to explore how menus have illustrated the quotidian life of US citizens from nearly all social classes. As he shows, menus can be read as markers of technological achievements and major historical events eras, from the Civil War and the Gilded Age to Prohibition and the Great Depression. Illustrated with nearly ninety color images, A Century of Dining Out offers vivid and visually sumptuous proof of the dining table's unsung importance to US history.
Classic Dining
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Author : Peter Moruzzi
language : en
Publisher: Gibbs Smith
Release Date : 2012-10-01
Classic Dining written by Peter Moruzzi and has been published by Gibbs Smith this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-01 with Travel categories.
Take an illustrated tour of America’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.
Turning The Tables
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Author : Andrew P. Haley
language : en
Publisher: UNC Press Books
Release Date : 2011-05-30
Turning The Tables written by Andrew P. Haley and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-30 with History categories.
In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.
The Restaurant
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Author : William Ronald Sacheverell Sitwell
language : en
Publisher:
Release Date : 2020
The Restaurant written by William Ronald Sacheverell Sitwell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Restaurants categories.
"Have you ever wondered where the first coffee shop sprung up, or when the sushi conveyor belt was invented? Unbelievably, the global history of the dining establishment has never been told--until now. Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he's traversing the inns and taverns of Pompeii before its destruction in A.D. 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-twentieth-century invention of the taco machine in New York City, Sitwell's engaging prose gives readers a front-row seat to the restaurant experience across cultures and millennia. He identifies the ten most influential restaurant dishes of all time and follows the fashions that shape the way we dine, meeting the restaurateurs of today and yesterday whose establishments shaped society for good or ill. And after offering a wry history of the world through the prism of the eatery, he ponders its exciting future. Chefs, critics, restauranteurs, and foodies alike will delight in all the sweet and savory details offered up in this lively and highly absorbing romp through social and culinary history, packed with color photographs and illustrations."--Amazon.com
The Invention Of The Restaurant
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Author : Rebecca L. Spang
language : en
Publisher: Harvard University Press
Release Date : 2001-11-30
The Invention Of The Restaurant written by Rebecca L. Spang and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-30 with History categories.
During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
European Gastronomy Into The 21st Century
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Author : Cailein Gillespie
language : en
Publisher: Routledge
Release Date : 2012-05-23
European Gastronomy Into The 21st Century written by Cailein Gillespie and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-23 with Business & Economics categories.
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.