Ten Restaurants That Changed America

Ten Restaurants That Changed America Combining a historian s rigor with a foodie s palate Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself Whether c

  • Title: Ten Restaurants That Changed America
  • Author: Paul Freedman Danny Meyer
  • ISBN: 9780871406804
  • Page: 260
  • Format: Hardcover
  • Combining a historian s rigor with a foodie s palate, 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 The Mandarin, evoking the richness of Italian food through Mamma Leone s, or chroniclingCombining a historian s rigor with a foodie s palate, 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 The Mandarin, evoking the richness of Italian food through Mamma Leone s, or chronicling the rise and fall of French haute cuisine through Henri Soul s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation Freedman also treats us to a scintillating history of the then revolutionary Schrafft s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson s, which pioneered midcentury, on the road dining, only to be swept aside by McDonald s Lavishly designed with than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

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      Published :2020-08-19T08:49:52+00:00

    About " Paul Freedman Danny Meyer "

  • Paul Freedman Danny Meyer

    Paul H Freedman is the Chester D Tripp Professor of History at Yale University He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.His 1999 book Images of the Medieval Peasant won the Medieval Academy s prestigious Haskins Medal Professor Freedman specializes in medieval social history, the history of Spain, comparative studies of the peasantry, trade in luxury products, and history of cuisine.Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley He earned a Ph.D in History at the same institution in 1978 His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona This resulted in the publication of The Diocese of Vic Tradition and Regeneration in Medieval Catalonia 1983.Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997 At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes He was awarded Vanderbilt s Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991 1992 During that time he published his second book, Origins of Peasant Servitude in Medieval Catalonia 1991.Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program and Chair of the History Department He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies as part of a team taught course.Freedman was a visiting fellow at the Max Planck Institut f r Geschichte in G ttingen in 2000 and was directeur d tudes Associ at the cole des Hautes tudes en Sciences Sociales in Paris in 1995 He also published his third book, Images of the Medieval Peasant 1999 and two collections of essays Church, Law and Society in Catalonia, 900 1500 and Assaigs d historia de la pagesia catalana writings on the history of the Catalan peasantry translated into Catalan.More recently Freedman edited Food The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames Hudson London and in the US by the University of California Press 2007 His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press It is entitled Out of the East Spices and the Medieval Imagination Freedman also edited two other collections with Caroline Walker Bynum, Last Things Death and the Apocalypse in the Middle Ages 1999 and with Monique Bourin, Forms of Servitude in Northern and Central Europe 2005.A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d Estudis Catalans He is a member of the American Philosophical Society and the American Academy of Arts and Sciences His honors include a 2008 cookbook award reference and technical from the International Association of Culinary Professionals for Food The History of Taste and three awards for Images of the Medieval Peasant the Haskins Medal of the Medieval Academy 2002 , the 2001 Otto Gr ndler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado He won the American Historical Association s Premio del Rey Prize in 1992 for The Origins of Peasant Servitude in Medieval Catalonia and shared the Medieval Academy s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.


  • This is a very good book! It looks at a series of restaurants throughout American history. Paul Freedman, the author, says of his goal: "Reading about the ten restaurants gives me a sense of American diversity, and how these different experiments expressed a sense of love that is the basic ingredient of any major endeavor."The restaurants selected? Some great names and some surprises. The places: Delmonico's (America's first "great" restaurant), Antoine's (a Creole restaurant), Schrafft's ( a re [...]

  • Weighty, intense, and amazing. The author delivers exactly what the title promises - examinations of ten restaurants that - for whatever reason - changed America. Not the ten historically best, not the ten most famous, not the ten most influential, yet nevertheless ten fascinating stories. Every chapter not only looks at the restaurant in question but places it in context for its place and time. No PR puff pieces here. Capped with an Epilogue that explores in more depth five themes of modern din [...]

  • "Disdain for gastronomic pretentiousness has often influenced politics. During the 1840 presidential campaign, the incumbent Martin Van Buren was portrayed as routinely eating fricandeau de veau and omelette soufflé, or in another attack, enjoying pâté de foie gras from a silver plate followed by soupe à la Reine sipped from a golden spoon. His opponent, William Henry Harrison, an aging hero of the War of 1812, was extolled for his simple tastes, by contrast, favoring raw beef without salt, [...]

  • I wanted to like this book. Started off liking this book. Then ended up barely skimming the last 100 pages or so. The concept is not just about the ten restaurants the author identifies as being particularly influential in America, it's also a social history of times and places from long ago to the present. Some chapters were really strong, but others were not to the point where they felt poorly written and often boring. His discussion of the key French restaurants was really good (Delmonico's, [...]

  • This is a book that will keep giving for years to come. Do you want to remember all the flavors of Howard Johnson's ice cream? That information is here. The origin of the chop suey craze? Asked and answered. The original name for Baked Alaska? Alaska, Florida (impress your cruise tablemates with that one.) Which restaurant changed its typewriter ribbons with the seasons? The Four Seasons, of course. Can one restaurant review launch a place into decades of success? Ask Sylvia's. When did Chez Pan [...]

  • This is a good book that makes valid points on how restaurants and the experience of dining have a place in American history. The Four Season restaurant cost more to create than the Guggenheim museum?! *Mind Blown*

  • I'm giving this remarkable book only 3 stars because its readability is severely undermined by its design. The book is physically larger than it should be; there is a second color in use that is such a dark green it is indistinguishable from the black; the type size/leading and the wide type page make tracking extremely difficult; much eye strain! But there is so much fascinating information -- and excellent illustrations -- that it is worth the struggle. The book is so much more than a discussi [...]

  • I love all things food, so this was an interesting exploration of restaurants over the past hundred and fifty years.

  • a heavy volume written about the rise and sometimes fall of 10 iconic american restaurants from le pavillon to hojo'setty in depth about the owners, cooks, menus and facilities.i found what we used to eat, canvasback ducks, sweetbreads etc very interesting, the writer likes loooong words and there are many of themting, longish

  • That a book devoted to the history of the American restaurant would appeal to me would come as no surprise to anyone who knows me well, given my affinity for food and history. "Ten Restaurants that Changed America" by Paul Freedman certainly obviously will find its home on the bookshelves of "foodies" and history buffs, but the book is more than that. This book follows the entire length and breadth of American history through food, particularly through the food that Americans "eat out". When you [...]

  • This book is the book choosen for the February meeting of the Acton Library Foodie Book Club. With 500 plus pages I though Oh No. However it was an excellent book and Hoopla at the library had it so I listened to it. Choosing 10 restaurants must have been hard but after listening to the whole book, Paul Freedman made excellent choices and it all came clear why he choose the restaurants he did. Excellent research brought this book to the level of fine reading or listening if you are even slightly [...]

  • This was an extensively researched work and really explained why these ten restaurants were and remain the most influential in America. I learned a lot about each establishment, and about the time and place in which it developed. The author thoroughly documented his information and provided wonderful illustrations throughout. Unfortunately I don’t think this book had an editor. I found many grammatical errors throughout, which was distracting and made it seem like the book was put together qui [...]

  • This book takes all the puzzle pieces of how and why &the cultural & history of important restaurants, and pulls it all together. In spots it was a bit heady, but it needed to be so to get the whole picture. I found it to be pretty fascinating!

  • Let's start with three subjects (not an appetizer, main, and desert):. [1] American cuisine in regions (the Chesapeake Bay, New Orleans, Low Country, and West) as well as restaurant chains across the country (Schraff's and Howard Johnsons); [2 ] adoption of ingredients by immigrants Chinese, Italians, Thais and many more) and integration (Rice-A-Roni as many as 19 flavors; and [3] influences of France. Throughout there are tidbits such as the expectation at Antoine's in New Orleans was to interr [...]

  • Many fascinating ideas about our cuture, adaptability, and even the concept of restaurant and how it is shaped by culture

  • This was super great. I wish I had been able to eat at all of these ten restaurants while they were open, just to experience all the things the author points out as being important or tasty. As it is, I think three (?) are still open, and I can't imagine I'll make it to any of them, honestly. This book is CHOCK FULL OF FUN FACTS, DELICIOUS, and GREAT FOR FOODIES.(Bear with me, I'm trying out some new appeal factor work. Also, don't be surprised if you get an email or message from me recommending [...]

  • Meh, it wasn't a good read. The first chapter -- and I had been looking forward to learning more about Delmonico's -- was so snoozy I had to put it down and then when I finally picked it back up because it was going to be due at the library I had to skip that chapter to keep moving. Then I just skimmed the last couple of chapters. I don't think it was very compellingly written, nor did it deliver on the "restaurants that changed America" promise of the title. It was more "restaurants that reflec [...]

  • Nothing new here - I've read about almost all of these restaurants before (in fact, read entire books about both Chez Panisse and Antione's in New Orleans.) Could not be bothered to go deeper. The story of French cuisine in the US and the first restaurant was semi interesting but all information presented was based on concepts I had read about before (Howard Johnson's - why so revolutionary, etc.) Totally disappointing.

  • Fabulous book on the history of restaurants in America, if for no other reason than how the author traces the ebbs and flows of the American palate for the last 200 years.The early chapters on Delmonico's and Antoine's are easily the best, while the later chapters on Le Pavillon and Chez Panisse may drag a bit if the reader enjoys slightly higher end food. Freedman's epilogue makes up for the slowness of the last few chapters.

  • Pretty much what it sounds like and perhaps, for me at least, a little too much of a good thing. I'm interested in these restaurants and in the social history of dining in the US, but I may not be quite as interested as Freedman's ideal reader. I think his choices are really interesting and his observations often thought-provoking. But I got tired of it. (It's long.)

  • 10/1/16 Found it in the Wall Street Journal Saturday Review. The reviewer didn't mention co-author Danny Meyer, which makes me think the reviewer doesn't know restaurants, but it sounds like a fascinating view into restaurateur goals and how that reflect societal values.

  • Wasn't sure what to expect. A history of restaurants in America told through the ten places in this book sounded like a tall order, but this one was really engaging and totally fascinating. Probably the best food history book I've read this year.

  • every chapter started strong and got bogged down in overly complex details that seemed to wander aimlessly through the history of a food trend.

  • I liked this book. Academic in tone, it's best parts are in discussing the cultural framework of the restaurants.

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