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Repast : dining out at the dawn of the new American century, 1900-1910
Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time--in ingredients, technologies, meal service,...
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
New York :
W.W. Norton & Company,
2013.
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| Edition: | First Norton edition. |
| Subjects: |
| Summary: |
Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time--in ingredients, technologies, meal service, and cuisine--transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection. |
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| Physical Description: |
257 pages : illustrations (some color) ; 24 cm. |
| Bibliography: |
Includes bibliographical references (pages 235-247) and index. |
| ISBN: |
9780393070675 0393070670 |