
Dining Out
Description
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Reviews / Votes
A truly international survey of restaurant history. Flavorful and scintillating. -- Paul Freedman, Chester D. Tripp Professor of History, Yale University Rawson and Shore offer a tantalizing trip through the history of eating out from the first restaurants up to today. We meet the restaurant as a place that bristles with innovation, as an institution that has fundamentally altered the ways in which food is prepared, served, and consumed, and one that has itself undergone profound social transformations - in the kitchen staff, the service personnel, and the diners. This lavishly illustrated book and its lively text makes the reader hungry for more. -- Dr Susan Pollock, Professor at Freie Universitaet Berlin (and Professor Emeritus of Anthropology at Harpur College, State University of New York at Binghamton)More details
Other editions
Additional editions

Persons
Katie Rawson is Director of Learning Innovation at the University of Pennsylvania and writes on food history.
Elliott Shore (Author)
Elliott Shore is professor of history emeritus at Bryn Mawr College, and has written on the history of restaurants, advertising and German-America.
Content
- Cover
- Title Page
- Imprint Page
- Contents
- Preface
- 1: Eating Away from Home: The Long History of Restaurants
- 2: The Restaurateur and You: The Private and the Public in the Early French Restaurants
- 3: Elite Eating and the Democratized Restaurant
- 4: The Menu and the Chef
- 5: The Maître d' and the Waitress
- 6: Road Food
- 7: The Machine in the Restaurant
- 8: Chains and Local Gems
- 9: Global Dining
- Afterword
- References
- Bibliography
- Acknowledgements
- Photo Acknowledgements
- Index
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