Repast: Dining Out at the Dawn of the New American Century, 1900-1910 [Hardcover]

Before Julia Child introduced the American housewife to Frances cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining,What we ate, how we ate, and how eating changed during Americas first real food revolution, 19001910.CN