Title Restaurant republic : the rise of public dining in Boston / Kelly Erby

Published Minneapolis, MN : University Of Minnesota Press, 2016

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Description 1 online resource Series A quadrant book Contents 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 Summary "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"-- Provided by publisher Bibliography Includes bibliographical references and index Notes Print version record Subject Food habits -- Massachusetts -- Boston -- History -- 19th century Dinners and dining -- Social aspects -- Massachusetts -- Boston -- History -- 19th century Restaurants -- Massachusetts -- Boston -- History -- 19th century HISTORY -- United States -- State & Local -- New England (CT, MA, ME, NH, RI, VT) HISTORY -- United States -- 19th Century. HISTORY -- Social History. BUSINESS & ECONOMICS -- Small Business. Dinners and dining -- Social aspects Food habits Restaurants Social conditions SUBJECT Boston (Mass.) -- Social conditions -- 19th century Subject Massachusetts -- Boston Genre/Form History Form Electronic book LC no. 2016014255 ISBN 9781452953342 1452953341

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