Repast: Dining Out at the Dawn of the New American Century, 1900-1910

What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.

Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating...