In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In "Turning the Tables," Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.
A splendid and innovative study. . . . "Turning the Tables "is an intelligent and well-researched account that significantly contributes to our understanding of the history of restaurant culture in the United States. It is a pleasure to read.--"Hospitality & Society"
Number Of Pages: 376
Published: 17th July 2013
Publisher: The University of North Carolina Press
Country of Publication: US
Dimensions (cm): 22.9 x 15.2 x 2.8
Weight (kg): 0.54