‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
- Chester D. Tripp Professor of History, Yale University
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Five food experts peer under the bread to plumb the histories of the country’s unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
Contact Paul for
- General
- Media request
- Speaking request
- Consulting / Advising
- Research collaboration
- Research supervision
- Location: New Haven, CT, USA
- Article Feed
- Joined
