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Synopsis
What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.
Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. 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, Repast is a remarkable record of the American palate. 67 color plates, 21 black-and-white photographs"synopsis" may belong to another edition of this title.
About the Author
Michael Lesy is one of America’s leading photographic scholars. His books include Wisconsin Death Trip, Murder City, Angel’s World, and Long Time Coming. He lives in Amherst, Massachusetts, where he teaches literary journalism at Hampshire College.
Lisa Stoffer is Amherst College’s director of foundation and corporate relations and comes from a family of chefs. She lives in Amherst, Massachusetts.
Review
In the sumptous Repast...[the] book makes clear...that soul-crushingly bad noon-time meal options have been a long-standing feature of the American workday. That they manage to make discussions of awful meals both charming and interesting is in no small part due to Repast's kaleidoscopic mix of contemporary news stories, research, and gorgeous reproductions of menus from the era....
Sumptous...charming and interesting. --Melanie Rehak
[A] kaleidoscopic mix of contemporary news stories, research, and gorgeous reproductions of menus from the era, festooned with illustrations of everything from bluebirds to rakish swimmers. --Melanie Rehak"
Concentrating on those [menus] from the fateful decade between 1900 and 1910, he and Stoffer, his co-author and wife, discover tales of class, gender and race, industrialization and progressivism, immigration and xenophobia all the great themes of early-twentieth-century America and, of course, of today. The result is a portrait not only of a food and dining culture that would come, over the next hundred years, to dominate and shape the nation, but also of a nation that would come to dominate and shape the world. --Brett Martin"
Lesy and Stoffer have written a fascinating account of the American dining experience at the beginning of the 20th century. "
"About this title" may belong to another edition of this title.
- PublisherW. W. Norton & Company
- Publication date2013
- ISBN 10 0393070670
- ISBN 13 9780393070675
- BindingHardcover
- LanguageEnglish
- Number of pages264
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Hardcover. Condition: New. Dust Jacket Condition: New. New oversized hardcover in a new dust jacket. Pages are clean and free of marks or underlining. (7.9 x 1 x 9.6 inches) Includes authors' notes, index, photos, and illustrations. 264 pp. Fast shipping in a secure book box mailer with tracking. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. 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, Repast is a remarkable record of the American palate. Seller Inventory # 562
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