{"product_id":"repast-hardcover-by-michael-lesy-lisa-stoffer","title":"Repast Hardcover by Michael Lesy;Lisa Stoffer","description":"\u003cbody\u003e\n                \n                    \n                        \u003ch2\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/h2\u003e\n                        \u003cul\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePublisher\u003c\/strong\u003e: \u003cb\u003eWW Norton\u003c\/b\u003e \u003cb\u003e(2013-10-29)\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eLanguage\u003c\/strong\u003e: \u003cstrong\u003eEnglish\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePaperback\u003c\/strong\u003e: \u003cstrong\u003e256\u003c\/strong\u003e \u003cb\u003epages\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eISBN-13\u003c\/strong\u003e: \u003cstrong\u003e9780393070675\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eItem Weight\u003c\/strong\u003e: \u003cstrong\u003e916.27\u003c\/strong\u003e \u003cb\u003egrams\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: \u003cstrong\u003e0.0 x 0.0 x 0.0\u003c\/strong\u003e \u003cb\u003ecm\u003c\/b\u003e\n\u003c\/li\u003e\n                        \u003c\/ul\u003e\n                        \u003cbr\u003e\n                        \u003cp\u003e\u003cb\u003eWhat we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBefore Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, \u003ci\u003eRepast\u003c\/i\u003e takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time—in ingredients, technologies, meal service, and cuisine—transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library’s Buttolph Menu Collection, \u003ci\u003eRepast\u003c\/i\u003e is a remarkable record of the American palate.\n\u003c\/p\u003e\n                        \u003ch3\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h3\u003e\n                        \u003cp\u003e\u003cb\u003eMichael Lesy\u003c\/b\u003e is one of America’s leading photographic scholars. His books include \u003ci\u003eWisconsin Death Trip\u003c\/i\u003e, \u003ci\u003eMurder City\u003c\/i\u003e, \u003ci\u003eAngel’s World\u003c\/i\u003e, and \u003ci\u003eLong Time Coming\u003c\/i\u003e. He lives in Amherst, Massachusetts, where he teaches literary journalism at Hampshire College.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLisa Stoffer\u003c\/b\u003e is Amherst College’s director of foundation and corporate relations and comes from a family of chefs. She lives in Amherst, Massachusetts.\u003c\/p\u003e\n                    \n                \n            \u003c\/body\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":46553064374433,"sku":"BBSNIJ9780393070675","price":26.12,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/files\/9780393070675.jpg?v=1781725111","url":"https:\/\/www.bestbookstore.ca\/products\/repast-hardcover-by-michael-lesy-lisa-stoffer","provider":"Best Book Store","version":"1.0","type":"link"}