Podcasts about ten restaurants that changed america

Wir springen in dieser Folge in die USA des 19. Jahrhunderts. Während sich Charles Dickens noch bitterlich über fehlende gastronomische Raffinesse der neuen Welt beschwert, arbeiten zwei Brüder aus der Schweiz bereits daran, das erste und wohl beste Restaurant der USA des 19. Jahrhunderts aufzubauen. Wir sprechen in dieser Folge darüber, wie ihr Restaurant Delmonico's zu einer Institution wurde und die gastronomische Kultur der USA prägte wie kein anderes Restaurant davor (und wahrscheinlich auch danach). //Literatur David Kamp. The United States of Arugula. Crown Publishing Group, 2006. Paul Freedman. Ten Restaurants That Changed America. WW Norton, 2016. Peter Andrews. Delmonico's: A History. New Word City, Inc., 2014. Den "Epicurean" gibt's zur Gänze auf archive.org: https://archive.org/details/epicureancomplet00ranh Das Episodenbild zeigt die Fassade des Restaurants an der Ecke South William und Beaver Street, ca. 1893 //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts rezensiert oder bewertet. Für alle jene, die kein iTunes verwenden, gibt's die Podcastplattform Panoptikum, auch dort könnt ihr uns empfehlen, bewerten aber auch euer ganz eigenes Podcasthörer:innenprofil erstellen. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network. This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen. Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It's included in Paul Freedman's Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy's original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others www.dirtcandynyc.com --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle. For more of all things Louisiana Eats, please visit us at Poppytooker.com

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle. For more of all things Louisiana Eats, please visit us at Poppytooker.com

With Prof. Paul Freeman Professor Freedman specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine. His latest book is American Cuisine and How It Got This Way (Liveright/Norton, 2020). Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley. He received a Ph.D. in History at Berkeley in 1978. His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona. This resulted in the publication of The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983). Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997. At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes. He was awarded Vanderbilt's Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991-1992. During that time, he published his second book, Origins of Peasant Servitude in Medieval Catalonia (1991). Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program, Chair of the History Department, and Chair of the Program in the History of Science and Medicine He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies (as part of a team-taught course). Freedman was a visiting fellow at the Max-Planck-Institut für Geschichte in Göttingen in 2000 and Directeur d'Études Associé at the École des Hautes Études en Sciences Sociales in Paris in 1995. His third book was Images of the Medieval Peasant (1999) and there are two collections of his essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d'historia de la pagesia catalana ( “Essays on the History of the Catalan Peasantry,” translated into Catalan). Freedman edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames & Hudson (London) and in the US by the University of California Press (2007). His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press. It is entitled Out of the East: Spices and the Medieval Imagination. In the field of culinary history, he published Ten Restaurants That Changed America in 2016 (Liveright/Norton). A book for Yale University Press entitled Why Food Matters will appear in 2021. Freedman also co-edited three other collections: with Caroline Walker Bynum, Last Things: Death and the Apocalypse in the Middle Ages (1999) with Monique Bourin, Forms of Servitude in Northern and Central Europe (2005), and with Ken Albala and Joyce Chaplin, Food in Time and Place (2014). A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d'Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association's Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy's Van Courtlandt Elliott prize for the best

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.A Taste of the Past is powered by Simplecast. 

Is there such a thing as American cuisine? James Beard Award-winning chef Ann Cashion and Yale history professor and author Paul Freedman have a thought-provoking discussion about the intersection of food, restaurants and American culture with and hosts Debbie and Billy Shore. Freedman’s newest book, American Cuisine and How It Got This Way, explores the evolution from regionalism to the standardization of food in the 20th century and how that trend is reversing. “Homogenization, standardization, industrial food… that’s the main trend in American history for the 20th century,” he explains. Cashion describes the “active educational process” she used to have with her customers about using seasonal and sustainable food on her menus. “People are more in tune with what it means these days, and are more supportive of it,” she says. “Sylvia’s, the famous African American restaurant in Harlem, reflects not only the history of African American cuisine but the great migration of African Americans to the north,” explains Freedman, author of Ten Restaurants That Changed America. “I was in the kitchen of a Ramada Inn in Jackson, Mississippi, working with a total African American staff. It was such a great learning experience because so many of them just cooked by feel, no recipes,” recounts Cashion about one of her first restaurant jobs. Listen to this engaging conversation about food, history and culture in America.

Medievalist Paul Freedman joins us on the show today to talk about the food of the Medieval period, authenticity, Chinese food, and his book 10 Restaurants that Changed America. Get the new paperback version of 10 Restaurants here: https://www.amazon.com/Ten-Restaurants-That-Changed-America/dp/1631494988/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Hosted by: Daniel Geneen (instagram/twitter) and Amanda Kludt (instagram/twitter). complain to us at upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

A conversation with Paul Freedman. Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered by Simplecast

On this week s show, we take an in depth look the evolution of restaurant dining in the America and speak with the co owner of one the nation s top restaurants.We begin by exploring two centuries of historical and cultural changes with acclaimed Yale historian Paul Freedman. His book Ten Restaurants That Changed America weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine.On Paul Freedman s short list is New York s Four Seasons Restaurant, which for decades was arguably the most expensive and exclusive eatery in all of the Big Apple. We speak with the restaurant s co owner Julian Niccolini, who played an enormous role in making that a reality. Julian shares stories about the original Four Seasons before it closed its doors in 2016, and shares his plan for reopening in a different location on Park Avenue.We ll also speak with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

2015 was the first year that Americans spent more money on bars and restaurants than on groceries. And with attention-grabbing chefs and buzzy new places to eat, it feels like restaurants have never been more central to American life. But how did we get there? Paul Freedman, Yale historian and author of the book “Ten Restaurants That Changed America,” charts the course from Delmonico’s to Howard Johnson’s.

Paul Freedman, author of Ten Restaurants That Changed America shares a history of American eating preferences and how we got to where we are. From New England’s culinary identity created by the myth-making of Thanksgiving, to New Haven's famous culinary specialty, pizza, the topic leads to passionate debates among people who do not otherwise consider themselves gourmets.

On this week s show, we re taking a tour of the iconic restaurants that have made a transformative impact on American cuisine. We begin with acclaimed Yale history professor Paul Freedman, who explores two centuries of historical and cultural changes in his book Ten Restaurants That Changed America. Paul s list weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine. Next, we take a visit to Antoine s, the essential New Orleans restaurant that graces the pages of Paul s book. Established in 1840, Antoine s Restaurant is the longest running family operated restaurant in America. Today, CEO Rick Blount is working hard to ensure Antoine s staying power in the 21st century restaurant landscape. Then, we learn about another national dining treasure, Delmonico s Restaurant, which opened in 1837. Located in New York s Financial District, Delmonico s is the nation s oldest restaurant still open today. We speak with Executive Chef Billy Oliva and Marketing Director Carin Sarafian, who illuminate Delmonico s remarkable history. We re time traveling through restaurant history on this week s Louisiana Eats

Restaurants in America are as diverse as our population, and they speak volumes about our society according to Professor Paul Freedman, Author of Ten Restaurants That Changed America. From Delmonico's to Howard Johnson's, Freedman discusses the ten restaurants he profiles and tells how they had a sociological as well as gastronomical impact on our country.