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Book Synopsis
He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. Shields's concise biographies include the legendary Julien, founder in 1793 of America's first restaurant, Boston's Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence

Culinarians Lives and Careers from the First Age

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    A Hardback by David S. Shields

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      Book details

      Publisher The University of Chicago Press
      Published 26 October 2017
      ISBN-13 9780226406893
      978-0226406893
      ISBN-10 022640689X
      Also in:
      Cookery History: specific events and topics

      Description

      Book Synopsis
      He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. Shields's concise biographies include the legendary Julien, founder in 1793 of America's first restaurant, Boston's Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence

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