Ten Restaurants That Changed America Book
Stars 3.5
From 5 Global Ratings

Ten Restaurants That Changed America


  • Author : Paul Freedman
  • Publisher : Liveright Publishing
  • Date : 2016-09-20
  • Category : Cooking
  • Pages : 528
  • ISBN : 9781631492464

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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 Book
Stars 3.5
From 5 Global Ratings

Ten Restaurants That Changed America


  • Author : Paul Freedman
  • Publisher :
  • Date : 2018-10-23
  • Category : Cooking
  • Pages : 560
  • ISBN : 1631494988

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Ten Restaurants That Changed America in PDF, EPUB, Tuebl, Mobi and Kindle:

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 Book
Stars 3.5
From 5 Global Ratings

Ten Restaurants that Changed America


  • Author : Paul Freedman
  • Publisher : Liveright Publishing Corporation
  • Date : 2016
  • Category : Cooking
  • Pages : 527
  • ISBN : 0871406802

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Ten Restaurants that Changed America in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

American Cuisine  And How It Got This Way Book
Stars 2
From 1 Global Ratings

American Cuisine And How It Got This Way


  • Author : Paul Freedman
  • Publisher : Liveright Publishing
  • Date : 2019-10-15
  • Category : Cooking
  • Pages : 528
  • ISBN : 9781631494635

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American Cuisine And How It Got This Way in PDF, EPUB, Tuebl, Mobi and Kindle:

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 been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and 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 completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husband

Food Book
Stars 3
From 3 Global Ratings

Food


  • Author : Paul Freedman
  • Publisher : Univ of California Press
  • Date : 2007
  • Category : Cooking
  • Pages : 368
  • ISBN : 0520254767

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Food in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

The Most Spectacular Restaurant in the World Book

The Most Spectacular Restaurant in the World


  • Author : Tom Roston
  • Publisher : Abrams
  • Date : 2019-09-10
  • Category : Cooking
  • Pages : 319
  • ISBN : 9781683356936

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The Most Spectacular Restaurant in the World in PDF, EPUB, Tuebl, Mobi and Kindle:

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)

Why Food Matters Book

Why Food Matters


  • Author : Paul Freedman
  • Publisher : Yale University Press
  • Date : 2021-09-28
  • Category : Social Science
  • Pages : 216
  • ISBN : 9780300253771

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Why Food Matters in PDF, EPUB, Tuebl, Mobi and Kindle:

An award-winning historian makes the case for food's cultural importance, stressing its crucial role throughout human history

The Epicurean Book

The Epicurean


  • Author : Charles Ranhofer
  • Publisher : Courier Dover Publications
  • Date : 2017-08-15
  • Category : Cooking
  • Pages : 1200
  • ISBN : 9781606601051

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The Epicurean in PDF, EPUB, Tuebl, Mobi and Kindle:

Complete culinary encyclopedia, with more than 3,500 recipes and nearly 800 black-and-white illustrations. This edition of the great classic is available in a splendid hardcover facsimile of the rare 1893 original.

Dining at Delmonico s Book

Dining at Delmonico s


  • Author : Judith Choate
  • Publisher : Stewart, Tabori and Chang
  • Date : 2008-10-01
  • Category : Cooking
  • Pages : 224
  • ISBN : 1584797223

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Dining at Delmonico s in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Dining Out Book

Dining Out


  • Author : Katie Rawson
  • Publisher : Reaktion Books
  • Date : 2019-08-12
  • Category : History
  • Pages : 304
  • ISBN : 9781789140958

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Dining Out in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Food Americana Book

Food Americana


  • Author : David Page
  • Publisher : Mango Media Inc.
  • Date : 2021-05-04
  • Category : Antiques & Collectibles
  • Pages : 214
  • ISBN : 9781642505870

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Food Americana in PDF, EPUB, Tuebl, Mobi and Kindle:

Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love F

Food City  Four Centuries of Food Making in New York Book

Food City Four Centuries of Food Making in New York


  • Author : Joy Santlofer
  • Publisher : W. W. Norton & Company
  • Date : 2016-11-01
  • Category : Cooking
  • Pages : 416
  • ISBN : 9780393241365

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Food City Four Centuries of Food Making in New York in PDF, EPUB, Tuebl, Mobi and Kindle:

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.

Black  White  and The Grey Book

Black White and The Grey


  • Author : Mashama Bailey
  • Publisher : Lorena Jones Books
  • Date : 2021-01-12
  • Category : Biography & Autobiography
  • Pages : 304
  • ISBN : 9781984856210

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Black White and The Grey in PDF, EPUB, Tuebl, Mobi and Kindle:

A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.

Food Book

Food


  • Author : Paul Freedman
  • Publisher :
  • Date : 2019-05-23
  • Category : Food
  • Pages : 368
  • ISBN : 0500295379

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Food in PDF, EPUB, Tuebl, Mobi and Kindle:

Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today's roaming the globe for great gastronomic experiences.

The American Plate Book
Stars 4
From 3 Global Ratings

The American Plate


  • Author : Libby O Connell
  • Publisher : Sourcebooks, Inc.
  • Date : 2014-11-11
  • Category : Cooking
  • Pages : 352
  • ISBN : 9781492603030

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The American Plate in PDF, EPUB, Tuebl, Mobi and Kindle:

"Like many miniencyclopedias, this one is studded with often intriguing facts."—Kirkus New York Post Required Reading and an Entertainment Weekly Top 3 Must-Read! From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like "buck" for a dollar and "living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.