Cloth $35.00 ISBN: 9781789140576 Published July 2019 For sale in North and South America only

Dining Out

A Global History of Restaurants

Katie Rawson and Elliott Shore

Dining Out

Katie Rawson and Elliott Shore

Distributed for Reaktion Books

304 pages | 80 color plates, 78 halftones | 7 1/2 x 9 3/4 | © 2019
Cloth $35.00 ISBN: 9781789140576 Published July 2019 For sale in North and South America only
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Review Quotes
Paul Freedman, Chester D. Tripp Professor of History, Yale University
"A truly international survey of restaurant history. Flavorful and scintillating."
Susan Pollock, professor, Freie Universit├Ąt Berlin, and professor emeritus, Harpur College, State University of New York at Binghamton
“Rawson and Shore offer a tantalizing trip through the history of eating out from the first restaurants up to today. We meet the restaurant as a place that bristles with innovation, as an institution that has fundamentally altered the ways in which food is prepared, served, and consumed, and one that has itself undergone profound social transformations—in the kitchen staff, the service personnel, and the diners. This lavishly illustrated book and its lively text makes the reader hungry for more.”
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