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history | Restaurant-ing through history
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July 10, 2016 · 3:50 pm. Find of the day: Hancock Tavern menu. When I found this menu from Boston’s Hancock Tavern [shown front and back] at a flea market my first question was how old it was. As soon as I began researching I learned that proprietor Wadsworth and Co. had taken over in 1897 and that the building pictured was torn down in the spring of 1903. That narrowed things down. Then, everything began to unravel, including the menu’s date. It fell on hard days sometime before the Wadsworths took over...
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pepper | Restaurant-ing through history
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August 9, 2015 · 7:37 pm. Ever wonder why restaurants make such a big to-do with pepper mills? Obviously many people like freshly ground pepper but it goes beyond that. It’s a grand gesture that suggests hospitality and attention to detail. Diners may reason that if a restaurant will bother with fresh ground pepper it must bring the same degree of attention to its cooking. The rebirth of gourmet dining? Some guests had begun to carry around their own portable grinders. Restaurants may have felt a nee...
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Pepper mills | Restaurant-ing through history
https://restaurant-ingthroughhistory.com/2015/08/09/pepper-mills
Little things: butter pats. 8220;To go” →. August 9, 2015 · 7:37 pm. Ever wonder why restaurants make such a big to-do with pepper mills? Obviously many people like freshly ground pepper but it goes beyond that. It’s a grand gesture that suggests hospitality and attention to detail. Diners may reason that if a restaurant will bother with fresh ground pepper it must bring the same degree of attention to its cooking. The rebirth of gourmet dining? Some guests had begun to carry around their own portable gr...
restaurant-ingthroughhistory.com
pepper mills | Restaurant-ing through history
https://restaurant-ingthroughhistory.com/tag/pepper-mills
Tag Archives: pepper mills. August 9, 2015 · 7:37 pm. Ever wonder why restaurants make such a big to-do with pepper mills? Obviously many people like freshly ground pepper but it goes beyond that. It’s a grand gesture that suggests hospitality and attention to detail. Diners may reason that if a restaurant will bother with fresh ground pepper it must bring the same degree of attention to its cooking. The rebirth of gourmet dining? Some guests had begun to carry around their own portable grinders. Res...
restaurant-ingthroughhistory.com
food | Restaurant-ing through history
https://restaurant-ingthroughhistory.com/category/food
May 15, 2016 · 3:36 pm. All you can eat. Except for the patrons of rarefied restaurants for whom exquisitely hand-crafted miniature food represents the triumph of artistic appreciation over animal hunger, most people like food in quantity. Even if they do not eat a great deal, they like the idea that they could if they wanted to. Smorgasbords based on Swedish hors d’oeuvres tables also made their debut in the 1930s. At Childs and other Depression all-you-can-eat restaurants patrons relied on a server...
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Light-fingered diners | Restaurant-ing through history
https://restaurant-ingthroughhistory.com/2013/02/27/light-fingered-diners
Mind your manners: restaurant etiquette. Three hours for lunch →. February 27, 2013 · 8:02 pm. If the number of newspaper stories is a reliable index to a trend, then a fad for stealing small items from restaurant tables began in the 1890s. Its continuing incidence is perhaps one reason why table appointments gradually became far less elegant and costly. Was it really a victimless crime? Didn’t waiters have their small wages docked for missing silver? Prosecution, or even confrontation, was rare though s...
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Books | Restaurant-ing through history
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These are books from my library, organized by date and beginning with the most recent. Books without publication dates are listed last. My library contains books of all sorts, whether guides, recipe collections, histories of individual restaurants, memoirs, academic studies, classroom texts, or industry trade books. I proudly count myself among the few who collect obsolete restaurant guide books. The Ethnic Restaurateur. Krishnendu Ray. Bloomsbury, 2016. Menu Design in America: A Visual and Culinary Hist...
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butter pats | Restaurant-ing through history
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Tag Archives: butter pats. July 21, 2015 · 7:58 pm. Little things: butter pats. There are many ways to handle butter service in restaurants. Toast may be buttered in the kitchen, doing away with the establishment’s need to decide among curls, balls, rosettes, wrapped servings, pats or, whipped butter put in tiny ramekins. Alternatively, olive oil may take the place of butter on the table. Melting butter became a problem in the summer. The sickening description of butter the consistency of salad-oil, ...
restaurant-ingthroughhistory.com
restaurant customs | Restaurant-ing through history
https://restaurant-ingthroughhistory.com/tag/restaurant-customs
Tag Archives: restaurant customs. August 9, 2015 · 7:37 pm. Ever wonder why restaurants make such a big to-do with pepper mills? Obviously many people like freshly ground pepper but it goes beyond that. It’s a grand gesture that suggests hospitality and attention to detail. Diners may reason that if a restaurant will bother with fresh ground pepper it must bring the same degree of attention to its cooking. The rebirth of gourmet dining? Some guests had begun to carry around their own portable grinders...
