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Journal Articles

American Restaurants and Cuisine in the Mid–Nineteenth Century

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Paul Freedman
Publisher: Journals Gateway
The New England Quarterly (2011) 84 (1): 5–59.
DOI: https://doi.org/10.1162/TNEQ_a_00066
Published: 01 March 2011
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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