1st Edition
From Boarding House to Bistro The American Restaurant Then and Now
By Richard Pillsbury
Copyright 1990
260 Pages
by
Routledge
260 Pages
by
Routledge
260 Pages
by
Routledge
Also available as eBook on:
The quest for food to fill the body, and food to seduce the soul, has provided a catalyst for the exploding variety of restaurants in the United States. Mapping out the development of the great American restaurant, the author takes us on a nostalgic journey in From Boarding House to Bistro (originally published in 1990) through the history of a nation’s eating houses.
From the earliest... Read more
Introduction 1. Taverns and boarding house rows 2. Street vendors to diners 3. Castles and queens 4. America transformed 5. Sprouts and baked beans 6. Cornucopia becomes smorgasbord 7. The patchwork quilt 8. “Parts is parts” 9. Feeding the soul: some last thoughts
Biography
Richard Pillsbury is Professor Emeritus of Geography at Georgia State University, USA.
Review of the first publication:
‘…the author offers an intriguing case study of a modern American ritual, studded with insights gleaned from years of accumulated fieldwork along the arduous culinary trail.’
-- Michael P. Conzen, Annals of the Association of American Geographers, Vol. 83, No. 3
