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A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of huma
Even more recipes for re-creating popular restaurant dishes at home! Packed with recipes for favorite entrées, appetizers, soups, salads and desserts on the me
This European bestseller will show you how to lose weight and continue to dine out. You will learn how to easily shed your surplus pounds without counting calor
AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-star
Dining out used to be considered exceptional; however, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain.