Description
Book SynopsisBefore the 1820s, the vast majority of Americans ate only at home. As the nation began to urbanize and industrialize, home and work became increasingly divided, resulting in new forms of commercial dining.In this fascinating book, Kelly Erby explores the evolution of such eating alternatives in Boston during the nineteenth century.
Trade Review"Restaurant Republic acknowledges the struggles involved in the development of a modern American consumer society and demonstrates that dining can make complex, and even contradictory, impulses rational."—Andrew P. Haley, University of Southern Mississippi
"Boon for students and scholars alike."—New England Quarterly
"Restaurant Republic presents a strong case study of a central development in urban, cultural history."—Reviews in American History
Table of ContentsContents
Introduction: Dining Out in Boston
1. Filet de Boeuf at the Tremont House: Luxury Hotel Dining Rooms
2. Bolted Beef and Bolted Pudding: Eating Houses
3. Charlotte Russe in the Afternoon: Elite Ladies’ Eateries
4. Roast, Chop Suey, and Beer: Cafés
Epilogue: Ice Cream at Howard Johnson’s
Acknowledgments
Notes
Index
