American Restaurants and Cuisine in the Mid–Nineteenth Century

2011/02/17 by Paul Freedman · 1 citation
Agricultural and Biological Sciences · Business, Management and Accounting · Social Sciences · #Culinary Culture and Tourism #Social and Cultural Dynamics #Wine Industry and Tourism

paper · doi:10.1162/tneq_a_00066

openalex publication_date 2011/02/17 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22

Abstract

The author discusses the food served at high-end restaurants in New England, New York, and beyond in the mid–nineteenth century. Based on menus of the period, he looks at taste, cuisine, and the setting and rules of dining out, a new form of socializing in America.

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