Food in the Gilded Age

The Culinary Historians of Washington, D.C. are pleased to begin their 20th anniversary season this September 11, 2016. If you’re in town, please do join us.

We always think of Gilded Age dining as ridiculously long menus full of game, oysters, and stand-up, gelatin-based desserts. But that was only for the 1%. Everyone else was scraping together supper from what they could find–whether it was beans in the Southwest or sweet potatoes in African-American communities. Immigrants carried their favorite foods with them–the Chinese relying on rice and Italians on pasta–to create the melting pot we dine from today.

Read all about it in Robert Dirks’ study of turn-of-the-century “dietaries.”



About Appetite for Books

read, cook, eat, repeat
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