Restaurant republic : the rise of public dining in Boston /
"Before 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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Minneapolis, MN :
University Of Minnesota Press,
2016.
|
| Series: | A quadrant book
|
| Subjects: | |
| Online Access: | Connect to this title online (unlimited users allowed) |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | b3321352 | ||
| 003 | CStclU | ||
| 005 | 20240524050223.0 | ||
| 006 | m o d | ||
| 007 | cr |||||||nn|n | ||
| 008 | 160606s2016 mnu ob 001 0 eng d | ||
| 010 | |a 2016014255 | ||
| 019 | |a jeba957615609 |a jeba958350629 |a jeba1175625484 | ||
| 020 | |a 9781452953342 |q (electronic bk.) | ||
| 020 | |a 1452953341 |q (electronic bk.) | ||
| 020 | |z 9780816691302 |q (hardback) | ||
| 020 | |z 9780816691319 |q (pb) | ||
| 020 | |z 0816691304 | ||
| 020 | |z 0816691312 | ||
| 035 | |a (OCoLC)jeba957312563 | ||
| 035 | |a (OCoLC)957312563 |z (OCoLC)957615609 |z (OCoLC)958350629 |z (OCoLC)1175625484 | ||
| 037 | |a 22573/ctt1f203k8 |b JSTOR | ||
| 040 | |a P@U |b eng |e pn |c P@U |d OCLCO |d N$T |d OCLCO |d IDEBK |d YDX |d EBLCP |d JSTOR |d OCLCO |d OCL |d OCLCQ |d OCLCO |d IDB |d OTZ |d OCLCQ |d UAB |d OCLCQ |d MERUC |d OCLCQ |d IOG |d UUM |d OCLCQ |d AU@ |d OCLCQ |d MM9 |d UX1 |d OCLCQ |d INARC |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 043 | |a n-us-ma | ||
| 049 | |a STAW | ||
| 050 | 4 | |a TX909.2.M32 |b B674 2016 | |
| 084 | |a HIS054000 |a HIS036040 |a HIS036100 |2 bisacsh | ||
| 100 | 1 | |a Erby, Kelly, |e author. | |
| 245 | 1 | 0 | |a Restaurant republic : |b the rise of public dining in Boston / |c Kelly Erby. |
| 260 | |a Minneapolis, MN : |b University Of Minnesota Press, |c 2016. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a A quadrant book | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction; 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; Acknowledgments; Notes; Index. | |
| 520 | |a "Before 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 over the nineteenth century. Why Boston? Its more modest assortment of restaurants, its less impressive--but still significant--expansion in commerce and population, and its growing diversity made it more typical of the nation's other urban centers than New York. Restaurants, clearly segmented along class, gender, race, ethnic, and other lines, helped Bostonians become more comfortable with deepening social stratification in their city and young republic even as the experience of eating out contributed to an emerging public consumer culture. Restaurant Republic sheds light on how commercial dining both reflected and helped shape growing fragmentation along lines of race, class, and gender--from the elite Tremont House, which served fashionable French cuisine, to such plebian and ethnic venues as oyster saloons and Chinese chop suey houses. The epilogue takes us to the opening, in 1929, near Boston, of the nation's first Howard Johnson's, and that restaurant's establishment as a franchise in the next decade. The result is a compelling story that continues to shape America"-- |c Provided by publisher. | ||
| 588 | 0 | |a Print version record. | |
| 648 | 7 | |a 1800-1899 |2 fast | |
| 650 | 0 | |a Food habits |z Massachusetts |z Boston |x History |y 19th century. | |
| 650 | 0 | |a Dinners and dining |x Social aspects |z Massachusetts |z Boston |x History |y 19th century. | |
| 650 | 0 | |a Restaurants |z Massachusetts |z Boston |x History |y 19th century. | |
| 651 | 0 | |a Boston (Mass.) |x Social conditions |y 19th century. | |
| 650 | 7 | |a HISTORY |z United States |x State & Local |x New England (CT, MA, ME, NH, RI, VT) |2 bisacsh | |
| 650 | 7 | |a HISTORY |z United States |x 19th Century. |2 bisacsh | |
| 650 | 7 | |a HISTORY |x Social History. |2 bisacsh | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Small Business. |2 bisacsh | |
| 650 | 7 | |a Dinners and dining |x Social aspects |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Restaurants |2 fast | |
| 650 | 7 | |a Social conditions |2 fast | |
| 651 | 7 | |a Massachusetts |z Boston |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJmhQfc9wcVbcWVvFrycfq | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |z 9780816691302 |z 0816691304 |w (DLC) 2016014255 |w (OCoLC)951158006 |
| 856 | 4 | 0 | |u https://login.libproxy.scu.edu/login?url=https://www.jstor.org/stable/10.5749/j.ctt1f1hdnz |z Connect to this title online (unlimited users allowed) |t 0 |
| 907 | |a .b33213525 |b 240528 |c 190723 | ||
| 998 | |a uww |b |c m |d z |e l |f eng |g mnu |h 0 | ||
| 919 | |a .ulebk |b 2024-02-15 | ||
| 917 | |a JSTOR EBA Program | ||
| 999 | f | f | |i e4699470-8387-5b7f-b005-aac166c59627 |s 7968a002-5fa7-52c3-b3e1-245fcda1da05 |t 0 |