Ten Restaurants That Changed America

Combining a historian’s rigor with a foodie ’s palate, Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

• Front of the House: Restaurant Manners, Misbehaviors & Secrets
• Eight Flavors: The Untold Story of American Cuisine
• Setting the Table: The Transforming Power of Hospitality in Business
• Epicurean: A Facsimile of the Original 1893 Edition (Calla Editions)
• Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
• Eight Flavors: The Untold Story of American Cuisine
• The Invention of the Restaurant – Paris and Modern Gastronomic Culture (Harvard Historical Studies)
• Food: The History of Taste
• Food City – Four Centuries of Food–Making in New York
• Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession