Awards

• Short-listed for IACP Cookbook Awards: Culinary History 2014
• Short-listed for International Association of Culinary Professionals Cookbook Award 2014
• Shortlisted for IACP Cookbook Awards: Culinary History 2014.

Overview

Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time-in ingredients, technologies, meal service, and cuisine-transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.

Full Product Details

9780393070675

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Reviews

""[A] kaleidoscopic mix of contemporary news stories, research, and gorgeous reproductions of menus from the era, festooned with illustrations of everything from bluebirds to rakish swimmers."" -- Melanie Rehak - Bookforum ""Concentrating on those [menus] from the fateful decade between 1900 and 1910, he and Stoffer, his co-author and wife, discover tales of class, gender and race, industrialization and progressivism, immigration and xenophobia-all the great themes of early-twentieth-century America and, of course, of today. The result is a portrait not only of a food and dining culture that would come, over the next hundred years, to dominate and shape the nation, but also of a nation that would come to dominate and shape the world."" -- Brett Martin - GQ.com ""Lesy and Stoffer have written a fascinating account of the American dining experience at the beginning of the 20th century."" -- Gwarlingo

Lesy and Stoffer have written a fascinating account of the American dining experience at the beginning of the 20th century.

Author Information

Michael Lesy's books include Angel's World and Long Time Coming. In 2006 he was named one of the first United States Artists Fellowship recipients, and in 2013 was the recipient of a Guggenheim Fellowship. A professor of literary journalism at Hampshire College; he lives in Massachusetts. Lisa Stoffer is Amherst College's director of foundation and corporate relations and comes from a family of chefs. She lives in Amherst, Massachusetts.

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