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Ten Restaurants That Changed America Kindle Edition
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A book as much about the contradictions and contrasts in this country as it is about its places to eat. It is designed to keep you up, thinking, and, as I did this summer, returning to its rich, and often troubling, pages.-- "New Yorker"
A robust historical trek through America's restaurant cuisine over three centuries.-- "Kirkus Reviews"
Effectively makes the case that the story of America's restaurants is one of changing immigration patterns, race relations, gender and family roles, work obligations, and leisure habits...[Freedman's] insights are shrewd.-- "Washington Post"
Eminently readable...In a narrative that is intellectually delicious, Freedman presents a new way of thinking about 'you are what you eat.'-- "Library Journal"
Fascinating....Mr. Freedman's book suggests that it's not ultimately restaurants that change America-it's the people in the kitchen.-- "Wall Street Journal"
Paul Freedman, one of the world's most learned food writers, has focused his extraordinary scholarship on a deconstruction of American dining from the corner deli to Chez Panisse. If you enjoy a brown paper bag of fried clams as much as a fourteen-course tasting menu, and ever wondered how it all came to be a part of daily American life, this is the book for you. Ten Restaurants That Changed America is the most enlightening kind of history, as Freedman takes a fresh look at what we take for granted and reveals the extraordinary matrix of cultural and culinary currents that have made it all possible.-- "Frederick Kaufman, author of Bet the Farm: How Food Stopped Being Food"
Pleasure without snobbery: Paul Freedman's book is itself exactly what the very best American food has always been.-- "Joyce E. Chaplin, professor of early American history, Harvard University"
The most important and entertaining book on the subject of food that I've read in years...Witty, sensitive, surprisingly sensuous-more, please!-- "Molly O'Neill, author of The Big Table"
The restaurants Freedman features aren't necessarily the finest, but they represent a range of pivots in the nation's history. Howard Johnson's, for example, appealed to families and pioneered franchising as a shrewd business plan. Chez Panisse's focus on local ingredients continues to shape American taste.-- "New York Times Book Review" --This text refers to the audioCD edition.
About the Author
Paul Freedman is a history professor at Yale University. The editor of the ICP Award-winning Food: The History of Taste and the author of Out of the East: Spices and the Medieval Imagination, he lives in Pelham, New York.
Danny Meyer is the CEO of Union Square Hospitality Group. His restaurants and their chefs have earned an unprecedented twenty-one James Beard Awards and perennially rank among New York City's favorite restaurants in the Zagat survey. He lives in New York City.
Keith Szarabajka has appeared in many films, including The Dark Knight, Missing, and A Perfect World, and on such television shows as The Equalizer, Angel, Cold Case, Golden Years, and Profit. Szarabajka has also appeared in several episodes of Selected Shorts for National Public Radio. He won the 2001 Audie Award for Unabridged Fiction for his reading of Tom Robbins' Fierce Invalids Home from Hot Climates and has won several Earphones Awards.--This text refers to the audioCD edition.
- ASIN : B01BX7RZCE
- Publisher : Liveright; Illustrated edition (September 20, 2016)
- Publication date : September 20, 2016
- Language : English
- File size : 33009 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 563 pages
- Page numbers source ISBN : 1631494988
- Lending : Not Enabled
- Best Sellers Rank: #148,497 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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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 restaurant designed for women), Howard Johnson's I designed to be predictable and dependable as a chain), Mamma Leone's (an Italian restaurant), Sylvia's (soul food in Harlem), Le Pavillon (a major French restaurant from the mid-20th century), The Four Seasons (as Freedman puts it, "The Epitome of Modern"), and Chez Panisse.
One of the themes is the change in fortunes of these restaurants. Some simply did not adapt to a new era, others lost key actors who helped the place flourish. But what makes this special is the detailed description of how each of these worked and the role of key actors/acrtresses for each). There is a personalism that makes this work enticing.
All in all, a fine volume on the tradition of American restaurants and their place in the society of their times. . . .,
Be warned, you will be disappointed that you weren't able to experience most of the places yourself, but the recipe index at the back almost makes up for it!