Ten Restaurants That Changed America by Paul Freedman

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Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history.
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Synopsis

From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.

Combining a historian’s rigor with a foodie ’s palate, 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 The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history. 95 images
 

About Paul Freedman

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Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He is the author of Out of the East: Spices and the Medieval Imagination and editor of Food: The History of Taste.Joyce E. Chaplin is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include Round about the Earth: Circumnavigation from Magellan to Orbit and Benjamin Franklin’s Political Arithmetic: A Materialist View of Humanity.Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.
 
Published September 20, 2016 by Liveright. 528 pages
Genres: History, Cooking. Non-fiction
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Reviewed by Anonymoud on Jul 19 2016

Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history.

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