Turning the Tables : Restaurants and the Rise of the American Middle Class, 1880-1920.

By: Haley, Andrew PMaterial type: TextTextPublisher: Chapel Hill : University of North Carolina Press, 2013Copyright date: ©2011Edition: 1st edDescription: 1 online resource (373 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780807877920Subject(s): Consumption (Economics) -- United States -- History -- 20th century | Electronic books. -- local | Middle class -- United States -- History -- 20th century | Restaurants -- United States -- History -- 20th centuryGenre/Form: Electronic books.Additional physical formats: Print version:: Turning the Tables : Restaurants and the Rise of the American Middle Class, 1880-1920DDC classification: 647.9573 LOC classification: TX945 -- .H29 2011ebOnline resources: Click to View
Contents:
COVER -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON LANGUAGE -- INTRODUCTION: The Tang and Feel of the American Experience: Class, Culture, and Consumption -- CHAPTER ONE: Terrapin à la Maryland: The Era of the Aristocratic Restaurant -- CHAPTER TWO: Playing at Make Believe: The Failure of Imitation -- CHAPTER THREE: Catering to the Great Middle Stripe: Beefsteaks and American Restaurants -- CHAPTER FOUR: The Restauration: Colonizing the Ethnic Restaurant -- CHAPTE FIVE: The Simplified Menu: The Case against Gastronomic Ostentation -- CHAPTER SIX: Satisfying Their Hunger: Middle-Class Women and Respectability -- CHAPTER SEVEN: The Tipping Evil: The Limits of Middle-Class Influence -- CHAPTER EIGHT: Ending Linguistic Disguises: The Decline of French Cuisine -- CONCLUSION: Indifferent Gullets: The Middle Class and the Cosmopolitan Restaurant -- NOTES -- BIBLIOGRAPHY -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- U -- V -- W.
Summary: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920.
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COVER -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON LANGUAGE -- INTRODUCTION: The Tang and Feel of the American Experience: Class, Culture, and Consumption -- CHAPTER ONE: Terrapin à la Maryland: The Era of the Aristocratic Restaurant -- CHAPTER TWO: Playing at Make Believe: The Failure of Imitation -- CHAPTER THREE: Catering to the Great Middle Stripe: Beefsteaks and American Restaurants -- CHAPTER FOUR: The Restauration: Colonizing the Ethnic Restaurant -- CHAPTE FIVE: The Simplified Menu: The Case against Gastronomic Ostentation -- CHAPTER SIX: Satisfying Their Hunger: Middle-Class Women and Respectability -- CHAPTER SEVEN: The Tipping Evil: The Limits of Middle-Class Influence -- CHAPTER EIGHT: Ending Linguistic Disguises: The Decline of French Cuisine -- CONCLUSION: Indifferent Gullets: The Middle Class and the Cosmopolitan Restaurant -- NOTES -- BIBLIOGRAPHY -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- U -- V -- W.

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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