Turning the tables : restaurants and the rise of the American middle class, 1880-1920 /
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| Format: | Book |
| Language: | English |
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Chapel Hill :
University of North Carolina Press,
[2011]
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Table of Contents:
- The tang and feel of the American experience: class, culture, and consumption
- Terrapin a la Maryland: the era of the aristocratic restaurant
- Playing at make believe: the failure of imitation
- Catering to the great middle stripe: beefsteaks and American restaurants
- The restauration: colonizing the ethnic restaurant
- The simplified menu: the case against gastronomic ostentation
- Satisfying their hunger: middle-class women and respectability
- The tipping evil: the limits of middle-class influence
- Ending linguistic disquises: the decline of French cuisine
- Indifferent gullets: the middle class and the cosmopolitan restaurant.