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The culinarians : lives and careers from the first age of American fine dining
"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinati...
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| Format: | Book |
| Language: | English |
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Chicago :
The University of Chicago Press,
2017.
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Table of Contents:
- Introduction
- The first era, 1790 to 1835: the restaurant, the coffeehouse, and the oyster cellar
- The second era, 1835 to 1865: the great hotel, the saloon, and the black caterer
- The third era, 1865 to 1885: the French hegemony and the nationalist reaction
- The gilded age, 1885 to 1919: fame and the master chef.