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Ten Restaurants That Changed America
by Paul Freedman and Danny Meyer


Overview - Changed Americless 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 Soule s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation.  Read more...

 
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More About Ten Restaurants That Changed America by Paul Freedman; Danny Meyer
 
 
 
Overview
Changed Americless 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 Soule 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."

 
Details
  • ISBN-13: 9780871406804
  • ISBN-10: 0871406802
  • Publisher: Liveright Publishing Corporation
  • Publish Date: September 2016
  • Page Count: 560
  • Dimensions: 9.4 x 7.5 x 1.7 inches
  • Shipping Weight: 2.9 pounds


Related Categories

Books > Cooking > Essays & Narratives
Books > Cooking > History
Books > Cooking > Individual Chefs & Restaurants

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-12-12
  • Reviewer: Staff

Freedman (Food: The History of Taste), a history professor at Yale, highlights 10 restaurants that influenced a culture of eating. Some of the landmark eateries featured in this volume no longer exist but they still claim a cherished and notable spot in culinary history. The edifice of Delmonicos in New York graces the cover; its given American palates a taste for fine dining since 1827. Freedman also prominently features Schraffts, the East Coast institution that catered to ladies who lunch and served dainty, middle-class fare without the grease-laden platters enjoyed by working men. Freedman believes the Howard Johnson restaurants carved out a niche for the on-the-road, market which grew exponentially in the auto-crazed period of the 1920s. Freedman discusses Sylvias, a Harlem restaurant that has welcomed a spectrum of eaters from locals to heads of state; he also supplies wonderful details of the Four Seasons, the Mandarin, and Chez Panisse in Berkeley; Antoines in New Orleans; and Mamma Leones and Le Pavillon in New York. Freedmans extensive knowledge and trusted palate give readers a definitive and approachable take on restaurant history in America. (Sept.)

 
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