American Restaurants and Cuisine in the Mid–Nineteenth Century

Freedman, Paul

doi:10.1162/TNEQ_a_00066

Article navigation

March 01 2011

American Restaurants and Cuisine in the Mid–Nineteenth Century

Paul Freedman

Paul Freedman teaches medieval European history at Yale University, where he is Chester D. Tripp Professor of History. He has also written on food and cuisine in both medieval and modern eras. The author of The Origins of Peasant Servitude in Medieval Catalonia (1991), Images of the Medieval Peasant (1999), and Out of the East: Spices and the Medieval Imagination (2008), he has also edited Food: The History of Taste (2007). Before coming to Yale in 1997, Freedman taught at Vanderbilt University, beginning in 1979.

Search for other works by this author on:

This Site

Google Scholar

Author and Article Information

Paul Freedman

Paul Freedman teaches medieval European history at Yale University, where he is Chester D. Tripp Professor of History. He has also written on food and cuisine in both medieval and modern eras. The author of The Origins of Peasant Servitude in Medieval Catalonia (1991), Images of the Medieval Peasant (1999), and Out of the East: Spices and the Medieval Imagination (2008), he has also edited Food: The History of Taste (2007). Before coming to Yale in 1997, Freedman taught at Vanderbilt University, beginning in 1979.

Online ISSN: 1937-2213

Print ISSN: 0028-4866

2011

The New England Quarterly (2011) 84 (1): 5–59.

https://doi.org/10.1162/TNEQ_a_00066

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.

This content is only available as a PDF.

2011

You do not currently have access to this content.

Don't already have an account? Register

You could not be signed in. Please check your email address / username and password and try again.

American Restaurants and Cuisine in the Mid–Nineteenth Century

Abstract

Supplementary data

Email alerts

Cited By

A product of The MIT Press

MIT Press Direct

Information

MIT Press

Contact Us

American Restaurants and Cuisine in the Mid–Nineteenth Century

Abstract

Supplementary data

Sign in

Client Account

Sign in via your Institution

Email alerts

Cited By

Related Articles

Related Book Chapters

A product of The MIT Press

MIT Press Direct

Information

MIT Press

Contact Us

This Feature Is Available To Subscribers Only