The tang and feel of the American experience: class, culture, and consumption
Terrapin a la Maryland: the era of the aristocratic restaurant
Playing at make believe: the failure of imitation
Catering to the great middle stripe: beefsteaks and American restaurants
The restauration: colonizing the ethnic restaurant
The simplified menu: the case against gastronomic ostentation
Satisfying their hunger: middle-class women and respectability
The tipping evil: the limits of middle-class influence
Ending linguistic disquises: the decline of French cuisine
Indifferent gullets: the middle class and the cosmopolitan restaurant.