Taste of a decade: 1840s restaurants

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From my friend Jan Whitaker… great food history!

Restaurant-ing through history

1849Marden'sEating places began to show a French influence as places called “restaurants” and “cafes” replaced “eating houses.” Many hotels adopted the European plan which allowed guests to choose where they would eat instead of including meals in the hotel in the room charge, a change that encouraged the growth of independent eating places. A “restaurant culture” had begun to develop, yet with stiff resistance from many who associated restaurants with vice and immorality.

Menus, particularly those of cheaper eating places, contained mostly meat, pastry, and ever-popular oysters. Meat production was still local; NYC had 200 slaughterhouses in operation. Out-of-season fresh produce was beginning to come North by steamboat from the South, but still not in large quantities. Harvey Parker’s well-known eating house in Boston was celebrated for acquiring peas from Virginia in 1841, but strawberries remained a seasonal delicacy in the Northeast later in the decade.

U.S. territory grew substantially…

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About Devany

Photographer, Chef, Writer.PR Professional. living in the Holy City of Charleston where food is King and life is sweet. With deep roots from LA, Atlanta, Chicago, San Francisco, and Hawaii. I have landed back in the Low Country with a smile and loving every bite of shrimp and grits.

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