Dining Out in Boston: A Culinary History
James C O'Connell
(Author)
Description
Over the years, Boston has been one of America's leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O'Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants, presents a rich and hitherto unexplored side to the city's past. Dining Out in Boston shows that the city was a pioneer in elaborate hotel dining, oyster houses, French cuisine, student hangouts, ice cream parlors, the twentieth-century revival of traditional New England dishes, and contemporary locavore and trendy foodie culture. In these stories of the most-beloved Boston restaurants of yesterday and today--illustrated with an extensive collection of historic menus, postcards, and photos--O'Connell reveals a unique history sure to whet the intellectual and nostalgic appetite of Bostonians and restaurant-goers the world over.Product Details
Price
$27.95
$25.99
Publisher
University Press of New England
Publish Date
November 01, 2016
Pages
304
Dimensions
7.0 X 0.9 X 10.0 inches | 1.4 pounds
Language
English
Type
Paperback
EAN/UPC
9781611689105
BISAC Categories:
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About the Author
JAMES C. O'CONNELL is an urban historian and urban planner and the author of numerous books, including Becoming Cape Cod and The Hub's Metropolis.
Reviews
"Although it specifically features Boston, the work does have a broader theme that shows the changes that took place within the restaurant industry as the US grew. At the same time, the study is informative regarding Americans' appetites and their evolving desire to leave the hot kitchen. . . . Recommended."-- "Choice"
"[O'Connell] gives a well-documented account of the nineteenth-century transitions that were important for the development of a food culture, and a restaurant scene that provided options for everyone. . . . The images are a boon for students and scholars alike."-- "New England Quarterly"
"[O'Connell] gives a well-documented account of the nineteenth-century transitions that were important for the development of a food culture, and a restaurant scene that provided options for everyone. . . . The images are a boon for students and scholars alike."-- "New England Quarterly"
