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Food and Fantasy in Early Modern Japan

Eric Rath

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
book
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.001.0001
Subject:
History, Asian History

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval ... More


Eating the World: The Iguana’s Tale of Caribbean Ecology and Culinary History

Candice Goucher

in Encounters Old and New in World History: Essays Inspired by Jerry H. Bentley

Published in print:
2017
Published Online:
January 2018
ISBN:
9780824865917
eISBN:
9780824875626
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824865917.003.0008
Subject:
History, Historiography

This essay follows the iguana, an indigenous genus of herbivorous lizards, to the Caribbean dinner table, from the fifteenth century to the present. Inspired by historian Jerry Bentley’s scholarly ... More


Yesterday, Today, Tomorrow

Cruz Miguel Ortíz Cuadra

in Eating Puerto Rico: A History of Food, Culture, and Identity

Published in print:
2013
Published Online:
July 2014
ISBN:
9781469608822
eISBN:
9781469612621
Item type:
chapter
Publisher:
University of North Carolina Press
DOI:
10.5149/northcarolina/9781469608822.003.0009
Subject:
History, Latin American History

The Puerto Rican cuisine has been radically transformed during the past fifty years. Foods and activities previously accepted as part of an inevitable routine are now regarded as voluntary in nature, ... More


Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.001.0001
Subject:
Sociology, Science, Technology and Environment

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the ... More


Filet de Boeuf at the Tremont House: Luxury Hotel Dining Rooms

Kelly Erby

in Restaurant Republic: The Rise of Public Dining in Boston

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
chapter
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.003.0001
Subject:
History, Cultural History

The first chapter deals with Boston's wealthy elite. They were the first to demand new kinds of public dining options. Though Americans had been scornful of European cultural models as enervating ... More


Roast, Chop Suey, and Beer: Cafés

Kelly Erby

in Restaurant Republic: The Rise of Public Dining in Boston

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
chapter
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.003.0004
Subject:
History, Cultural History

The fourth chapter discusses how, in the last decades of the century, as shifting mealtimes successfully postponed the main meal until after the workday was complete, a wider range of mixed-gender ... More


Restaurant Republic: The Rise of Public Dining in Boston

Kelly Erby

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
book
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.001.0001
Subject:
History, Cultural History

Restaurant Republic examines the nascent restaurant landscape in Boston in its entirety, from the most plebian of eateries to the extremely elite and refined. Focusing on the rise of commercial ... More


Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

John van Willigen

Published in print:
2014
Published Online:
January 2015
ISBN:
9780813146898
eISBN:
9780813151458
Item type:
book
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9780813146898.001.0001
Subject:
History, Cultural History

Simply expressed, the book is a history of Kentucky cookbooks. The cookbooks considered include those written by authors with roots in Kentucky or produced by Kentucky-based groups such as churches, ... More


Introduction: Chop Suey, The Big Mac of the Pre-Mcdonald’s Era

Yong Chen

in Chop Suey, USA: The Story of Chinese Food in America

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168922
eISBN:
9780231538169
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168922.003.0011
Subject:
Sociology, Race and Ethnicity

This introductory chapter discusses the rise of Chinese food in America's gastronomical landscape in the late nineteenth and early twentieth centuries and sets out the book's central question: Why ... More


Ice Cream at Howard Johnson’s

Kelly Erby

in Restaurant Republic: The Rise of Public Dining in Boston

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
chapter
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.003.0005
Subject:
History, Cultural History

In the epilogue of Restaurant Republic, the author traces the story of commercial dining in Boston into the early twentieth century and reviews the major points of the previous chapters. The findings ... More


Bolted Beef and Bolted Pudding: Eating Houses

Kelly Erby

in Restaurant Republic: The Rise of Public Dining in Boston

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
chapter
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.003.0002
Subject:
History, Cultural History

In the second chapter, as economic opportunities in Boston continued to proliferate and diversify, men in various occupations–from factory workers to bankers–turned to eateries to provide convenience ... More


Charlotte Russe in the Afternoon: Elite Ladies’ Eateries

Kelly Erby

in Restaurant Republic: The Rise of Public Dining in Boston

Published in print:
2016
Published Online:
May 2017
ISBN:
9780816691302
eISBN:
9781452955353
Item type:
chapter
Publisher:
University of Minnesota Press
DOI:
10.5749/minnesota/9780816691302.003.0003
Subject:
History, Cultural History

The third chapter presents that nineteenth-century dining venues, including eating houses, were male spaces and typically inaccessible to women. But middle- and upper-class women, through their ... More


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