ten restaurants that changed america

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Ten Restaurants That Changed America
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Publisher : Liveright Publishing
Release Date :
ISBN 10 : 1631492462
Pages : 528 pages
Rating : 3/5 (1 users)
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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).

Ten Restaurants That Changed America

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

GET BOOK!
Ten Restaurants That Changed America

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

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American Cuisine  And How It Got This Way

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have

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Food

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

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Images of the Medieval Peasant

The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires, sermons, chronicles, and artistic representations peasants often appeared as dirty, foolish, dishonest, even as subhuman or bestial. Their lowliness was commonly regarded as a natural corollary of the drudgery

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Eight Flavors

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a

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A History of Howard Johnson s

The iconic restaurant chain that defined Americana by introducing twenty-eight flavors of ice cream, “tendersweet” clam strips, grilled “frankforts,” and more. Popularly known as the “Father of the Franchise Industry,” Howard Johnson delivered good food and fair prices—a winning combination that brought appreciative customers back for more. The attractive

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Dining at Delmonico s

Paying tribute to America's oldest restaurant, Delmonico's in Manhattan, a collection of eighty recipes re-creates the signature dishes that the restaurant made famous, including Lobster à la Newburg, Eggs Benedict, Manhattan Clam Chowder, and Baked Alaska, along with a gastronomic history that follows Delmonico's from its founding in 1837.

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The Gourmands  Way

A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses—a thirty-year boom period in France between the end of World War II and the 1974 oil crisis—Paris was not only the world’s most delicious, stylish, and exciting

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The China Study

A guide that cuts through the haze of misinformation and delivers an insightful message to anyone living with or at risk from the following: cancer, diabetes, heart disease, obesity, Alzheimer's disease and /or osteoporosis. Dr Campbell illuminates the connection between nutrition and these often fatal diseases and reveals the natural

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Dining Out

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

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The Most Spectacular Restaurant in the World

The remarkable story of a restaurant on top of the world—built by a legend, destroyed in tragedy—and an era in New York City it helped to frame In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and

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Ten Drinks That Changed the World

* The history, rituals and world-changing properties of ten spirits* Includes cocktail recipes* Written by London bartender and poet Seki Lynch, with original illustrations by Tom MaryniakWalk into any bar, in almost any part of the world, and there, on the back shelf you're likely to see Vodka, Gin, Scotch, Bourbon,

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The Science of Food

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the

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My American Dream

For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning

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