What did dining out look like in 1906? We put the question to reporter Doug Mack, who dug through the New York Public Library’s “What’s on the Menu” database for answers. Mack encounters items like flaming omelettes, vichy with buttermilk, and calf brains on toast on the menu of one New York-based restaurant chain, Bristol's Dining Rooms. While these dishes may appear bizarre to our modern taste buds, Mack discovers that there may be more to it than meets the eye.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Nixtamalization and Indigenous Science
Feeders, Eaters, and A Neither
The Curious Curator of Culinary History
France, Tin Cans, and the Missing Man
Season 7 Starts April 22
[Bonus] The Sporkful: Mission: ImPASTAble 1| Spaghetti Sucks
[Bonus] Rebel Eaters Club: Food is a Bridge with Francis Lam
An Ice Cream Truck Music Controversy
How Orange Juice Was Built
Considering Blue Food
[Bonus] Ask This Old House: Insulating Your Attic
Sizzler and the Search for the American Dream
France's Forbidden Wine
The Case of the Snail in the Ginger Beer
Season 6 Starts December 3
[Bonus] Antiques Roadshow's Detours Podcast
The Villain of Trader Joe's
Thanksgiving Times in Crises
[Bonus] The Genius Recipe Tapes: The #1 Way to Eat More Vegetables
The Genetics of Taste
Create your
podcast in
minutes
It is Free
Prognosis: Losing it
Mythology
Tiny Desk Concerts - Video
Anne of Green Gables
Just So Stories
Matter of Opinion
Brought to you by...