The city without a restaurant -- From field to market : the New York feast -- New York on the half shell -- A little restaurant and how it grew : the Delmonico's story -- New York becomes a restaurant city -- The melting pot -- The dawn of the golden age -- The birth of Times Square -- The party that never stopped -- The future is now -- Decline and fall -- The restaurant gets small -- Red banquettes and kisses on the ceiling -- The Baum years -- California comes calling -- With knife and fork in New York
Summary:
A history of New York's restaurant scene traces its progression from chophouses and oyster saloons to a mecca of sophisticated establishments, exploring the ways in which gender and class play a role in how people eat and how restaurants reflect larger political and social forces.
