Ten Restaurants That Changed America

(Author) (Introduction by)
Backorder (temporarily out of stock)
Product Details
$35.00  $32.55
Liveright Publishing Corporation
Publish Date
7.5 X 1.7 X 9.4 inches | 2.9 pounds
BISAC Categories:

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate
About the Author
Paul Freedman is a history professor at Yale University. The author of the highly acclaimed Ten Restaurants That Changed America, Freedman lives in Pelham, New York.

Danny Meyer, a native of St. Louis, opened his first restaurant, Union Square Cafe, in 1985 when he was twenty-seven, and went on to found the Union Square Hospitality Group, which includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke, and Shake Shack, as well as Jazz Standard, Union Square Events, and Hospitality Quotient. Danny, his restaurants, and his chefs have earned an unprecedented twenty-five James Beard Awards. Danny's groundbreaking business book, Setting the Table, was a New York Times bestseller, and he has coauthored two cookbooks with his business partner, Chef Michael Romano. Danny lives in New York with his wife and children.

Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul. In 1993, Michael became Danny Meyer's partner. Under Michael's leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat surveys for a record seven years. The restaurant also received the James Beard Award for Outstanding Restaurant of the Year. Michael has coauthored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. He is the recipient of numerous nominations and awards, including the James Beard Foundation's Best Chef in New York City in 2001, and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

Fascinating. . . . In his sweep through centuries of food culture, Freedman illuminates much more than what happened in the front or back of the house of these 10 distinct places (although he does plenty of that). He effectively makes the case that the story of America's restaurants is one of changing immigration patterns, race relations, gender and family roles, work obligations, and leisure habits. . . . [Freedman's] insights are shrewd and demonstrate the power of historical study in understanding the world.--Joe Yonan
Impeccable . . . . Inevitably, a book like this will induce a feast of delicious nostalgia in most readers, a longing for all those good -- and even some not so good -- menus and dishes past. But the culinary and cultural journey Mr. Freedman has taken us on demonstrates the abiding qualities in our society -- its openness to new sources and sourcing, its diversity, its restlessness with the same old thing, its capacity for reinvention and assimilation -- all of which bode well for the future of America's restaurants and its cuisine.--Martin Rubin
Fascinating....Mr. Freedman's book suggests that it's not ultimately restaurants that change America--it's the people in the kitchen.--Victorino Matus
Pleasure without snobbery: Paul Freedman's book is itself exactly what the very best American food has always been.--Joyce E. Chaplin, professor of early American history, Harvard University
Spanning over 100 years, Paul Freedman's engrossing and well-researched exploration of the restaurant as an American institution presents us with a gallery of unforgettable characters, iconic dishes, and unique places. Immigrants, entrepreneurs, chefs, and impresarios all loom large in a narrative that accurately tracks the historical changes in how we eat in public.--Fabio Parasecoli, director of Food Studies Initiatives, The New School
Eminently readable. . . .In a narrative that is intellectually delicious, Freedman presents a new way of thinking about 'you are what you eat.' This will appeal widely, engaging readers with both a casual or scholarly interest in food history and its influence on American culture in the late 19th and 20th centuries.--Courtney McDonald
A robust historical trek through America's restaurant cuisine over three centuries. . . . Delightfully illustrated with menus, photos, and other visual accompaniments, the narrative delves into each of the 10 restaurants' unique stories, beginning with America's first restaurant, Delmonico's . . . . Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history.
The most important and entertaining book on the subject of food that I've read in years! Paul Freedman paints a portrait of a culture whose cuisine is only beginning to emerge. Witty, sensitive, surprisingly sensuous--more, please!--Molly O'Neill, author of One Big Table