Men only

Men’s grills were often located in hotels or were set off as special preserves in venues heavily trafficked by women such as tea rooms and department stores. Schrafft’s, Stouffer’s, Mary Elizabeth’s, Marshall Field’s all featured men’s grills. Designed to resemble clubs, they were decorated in Elizabethan or Dutch style with dark wood paneling and sturdy tables and chairs, in stark contrast to the pastel garden look of women’s tea rooms. Women secretly referred to men’s grills as “tea rooms for men.”

There were plenty of grill-type restaurants in the 19th century – when they needed no gender preface because everyone knew they were men’s haunts. But in the 20th, with more women out and about and entering restaurants willy nilly, the words “men’s grill” were used deliberately lest a misguided female might wander in. Policies varied. In some men’s grills absolutely no women were allowed while in others men could bring women guests (see 1966 Schrafft’s ad). But women “alone” were not admitted. Not until the 1970s, that is.

In May 1970 a prominent NYC editor, a woman, walked into Schrafft’s on the corner of 47th Street and Third Avenue with another woman. They noticed that at the back of the restaurant there was a section that looked especially attractive, with more space between tables, tablecloths, and carpeting that cushioned noise. The hostess told them it was the men’s grill and they were not permitted to eat there. They left. The editor sent a letter to Schrafft’s saying that although she was no “stirred-up advocate of Women’s Lib,” she was offended by the restaurant’s policy which, she asserted, was illegal. She received a reply from a Schrafft’s VP who said that the restaurant no longer had a policy of reserving some areas for men. The hostess’s reaction, he said, was due to a breakdown of communication.

Stuffy as they may have been there was much to envy about men’s grills. As a Chicago woman remarked, they had “fast service, good food, and cheaper prices than a comparable restaurant.” She and a woman friend crashed the men’s grill at the Carson, Pirie, Scott department store in Chicago, noting that a male patron there asked the hostess, “Why don’t you throw them out?” They enjoyed their lunch even though their waitress said, “Don’t you know men come here to get away from you?”

The 1964 Civil Rights Law did not mention gender as a basis for discrimination in public accommodations, but after its passage some cities and states enacted laws that forbade it in restaurants and bars. Chicago passed legislation in 1969. McSorley’s ale house in Greenwich Village, with a 116-year tradition of serving men exclusively, gave way in 1970 after the NY city council passed a bill. Even in states without this legislation changing social mores soon brought about new policies. Men’s grills disappeared, to the consternation of some men who, like the lone dissenter on NY’s city council, lamented, “In this troubled world there has to be an oasis in the desert for men.” However, judging from a 1970 comic book, many men disagreed.

© Jan Whitaker, 2010

Taste of a decade: restaurants, 1900-1910

It is the dawn of the modern era of restaurant-ing. Patronage grows at a rate faster than population increases and the number of restaurant keepers swells by 75% during the decade. Leading restaurant cities are NYC, Philadelphia, Chicago, San Francisco, and Boston. Inexpensive lunch rooms with simple menus and quick service proliferate to serve growing ranks of urban white collar workers, both male and female. Women patronize places they once dared not enter, climbing onto lunch counter stools and venturing into cafes in the evening without escorts.

Diners worry about food safety and cleanliness. Cities mandate restaurant inspections. Meat preservatives used by some restaurants to “embalm” meat that has spoiled come under attack. Restaurants install sanitary white tile on floors and walls to demonstrate cleanliness.

Cooks and waiters unionize. Restaurant owners follow suit, advocating the abolition of the saloon’s “free lunch,” combating strikes, and targeting immigrants who operate “holes in the wall.” As Italians and Greeks open eating places some native-born Americans complain that foreigners are taking over the restaurant business.

New types of eating places become popular such as cafeterias, vegetarian cafés, German rathskellers, tea rooms, and Chinese and Italian restaurants. Dining for entertainment spreads. Adventurous young bohemians seek out small ethnic restaurants (“table d’hotes”) which serve free carafes of wine. Many restaurants introduce live music. The super-rich are accused of “reckless extravagance” as they stage elaborate banquets. The merely well-to-do hire chauffeurs to drive them to quaint dining spots in the countryside.

Highlights

1901 As restaurant patronage rises “foody talk” is everywhere. A journalist overhears people “shamelessly discussing the quantity and quality of food which may be obtained for a given price at the various restaurants.” Hobbyists begin collecting menus and Frances “Frank” E. Buttolph deposits her first donation of over 9,000 menus in the NY Public Library.

1902 Restaurants automate and eliminate waiters. In Niagara Falls a restaurant devises a system of 500 small cable cars which deliver orders to guests. The Automat opens in Philadelphia, inspiring the city’s Dumont’s Minstrels to create a vaudeville act called The Automatic Restaurant which features “Laughing Pie” and “Screaming Pudding.”

1903 “Where and How to Dine in New York” lists restaurants with cellars where men’s clubs play cavemen and eat steak with their hands. – Hawaiians croon in San Francisco restaurants; ragtime bands play in NYC’s Hungarian cafés; and at McDonald’s (“a touch of Bohemia right in the heart of Boston”) a “Young Ladies’ Orchestra” serenades patrons.

1903 In Denver, where a large part of the population eats out, a cooks’ and waiters’ strike closes large eating places. Strikes break out in Omaha and in Chicago, where a newly formed union rapidly gains 17,000 members. Restaurant owners replace black servers with white women in Chicago, while in Omaha they replace white waiters and cooks with black men.

1905 Five hundred guests of insurance magnate James Hazen Hyde don 18th-century costumes and enjoy a banquet at Sherry’s. Two floors of the NYC restaurant are transformed into a royal French garden and supper is served at tables under wistaria-covered arbors set on a floor of real grass.

1906 Afternoon tea is so fashionable that NYC’s Waldorf-Astoria supplements the Waldorf Garden space by opening the Empire Room from 4 to 6 p.m. – Italian-Americans Luisa and Gerome Leone start a small table d’hote restaurant in NYC near the Metropolitan Opera.*

1908 Johnson’s Tamale Grotto is established in San Francisco with “A Complete Selection of Mexican Foods to Take Home.” – In Washington, D.C., the Union Dairy Lunch advertises that they have passed inspection with “Everything as sanitary and clean as your own home.”

1909 The Philadelphia Inquirer features a story about stylish yet practical “restaurant frocks,” showing a coral pink dress and matching hat ideal for traveling in dusty, open automobiles while visiting rural roadside inns and tea rooms.

* Later known as Mamma Leone’s.

© Jan Whitaker, 2010

Read about other decades: 1800 to 1810; 1810 to 1820; 1860 to 1870; 1890 to 1900; 1920 to 1930; 1930 to 1940; 1940 to 1950; 1950 to 1960; 1960 to 1970

Celebrating restaurant cuisine

“Recherché viands.” “Splendid appurtenances.” “Bibular veritabilities.” Wonderfully novel words of praise have been spun by proprietors, patrons, and reviewers in praise of restaurants and their fare. Although the modern era produces few phrases so elaborate as those before the Civil War, the examples below show there are no end of restaurant features that can be lauded.

1816 The owner of the Town and Country Refectory in Providence promises his meats and liquors are “calculated to make glad the heart of man, to revivify exhausted nature, to restore the valetudinarian to health, and to refresh the weary traveller.”

1838 A patron says of a dinner at the American and French Restaurant, Washington DC: “…it was one of the most splendid entertainments ever served up at a public house in the United States, and I much doubt whether the London Tavern, the Café de Paris, the Rocher de Cancale, or any other restaurant or hotel in Paris or London ever surpassed it, either in the qualities of sumptuous and recherché viands, splendid appurtenances, or fine wines.”

1855 Touting Shelley’s Restaurant Sans Pareil, NYC, a notice says “Gentlemen curious in gastronomy, and choice in their selection of Epicurean Varieties and bibular veritabilities, must of necessity visit this classically chaste Palazzo, sooner or later.”

1878 Tony Faust’s Café and Oyster House, St. Louis, claims to be where people can “enjoy the finest oysters ever introduced into this market; delicate brook trout, the most delicious wines, the excellent Anheuser beer, a fragrant cigar, or any of those palatable and delicious articles which make our appetites so vigorous and unruly.”

1896 At a small Brooklyn restaurant run entirely by women, a diner is dazzled by its graham bread, which “recalls the hasheesh of Monte Cristo, or the most entrancing story you ever read of the effect of opium. After the first taste you think you’ve found a new kind of nut, the sweetest ever known.”

1921 A Chicago tea room prefers cultured guests and claims “you will observe, seated about the blue tables at Le Petit Gourmet, discerning men and women, who delight in having found a dining room where the cuisine of the most celebrated continental cafes has been equalled.”

1930 At Trotsky’s, 155 West 35th Street, NYC, Hyman Trotsky (brother of Leon) runs a restaurant “where unusually good food and a strict observance of the dietary laws goes hand in hand!” No butter is served with the meals and “the waiters delight in sassing you back.”

1936 According to its management, the mission of the Riviera Restaurant in San Francisco is to introduce “The famous foods and glamorous environment … of romantic Cannes, Nice, Monte Carlo, San Remo, Genoa! Tempting dishes, delightfully different menus, prepared by a master chef!”

1949 At Karl Ratzsch’s “old world restaurant” in Milwaukee, the management asserts “our Guest-Book proves that World Celebrities flock to us for their favorite Old or New World Dishes.”

1958 A columnist exclaims that L’Escoffier, in the Beverly Hilton, which brands the hotel “for all times as a gourmet’s paradise” is “the best expense-account spot in town.”

1961 In the Van Nuys CA area, The Quail bills itself as “The Gourmet Roadhouse – The Valley’s Most Elegant Secluded Twosome Restaurant.”

1969 Terry Lomax’s El Rancho in Amarillo TX advertises “All You Can Eat! A Wonderful World of True Authentic Italian Spaghetti Awaits You! Cooked the Old World Way. Truly a Gourmet’s Delight.”

1988 A reviewer writes of 72 Market Street, Venice CA, “The food is as wonderful as a perfect wave …”

© Jan Whitaker, 2010

Decor: glass ceilings

There’s a couple of reasons why I’ve been thinking about glass ceilings in restaurants this week. I took a look at the total number of visits to my top posts and, apart from the various Taste of a decade posts which draw a lot of traffic, Swingin’ at Maxwell’s Plum is #1. An elaborate stained glass ceiling was one of the most striking features of Maxwell’s Plum in New York City, and another was created for the San Francisco Plum (pictured) which opened in 1981.

The second reason is that last Sunday I went to the antique paper show Papermania in Hartford CT and brought home a 1970s-era menu from a pizza restaurant in St. Louis that I used to go to but had forgotten all about. It too had a glass ceiling though, as I recall, it was fairly plain. I won’t name the restaurant but will say that it was located in the vicinity of Washington University where I went to graduate school and there was a second place in Creve Coeur.

On one occasion I went there with a group of friends and we witnessed a kind of free floor show – only it took place inside the glass ceiling. We heard the sounds first, of little claw feet scratching on glass. Then we looked up. We saw silhouettes of a legion of four-footed creatures with long tails which were furiously scrimmaging above us, as though playing a game of football. We laughed, considered leaving, but ended up staying. If the management noticed anything amiss they certainly didn’t show it. No one came over to explain away the incident (not that I know how you’d do that), no one offered us free drinks, nothing!

The menu from this restaurant which I just acquired displays on its cover a pledge of quality accompanied by the signature of the restaurant’s owner. One of the sentences jumps out at me: “More ingredients go into our pizza than the normal recipe calls for.” Yikes, say no more!

© Jan Whitaker, 2010

Between courses: don’t sniff the food

Although most etiquette books seem to be directed at the female reader, S. A. Frost’s Laws and By-Laws of American Society published in 1869 appears to be aimed at men. Judging from the recommendations he makes below, there were some diners who sorely needed his advice if they didn’t want to be branded with “the certain mark of ill-breeding.”

In slightly abridged form, here are 10 big mistakes he identifies that you don’t want to make while at the table in a restaurant.

Don’t:

1. appear to question the quality or freshness of the viands by smelling or fastidiously tasting them.

2. [ever], even with cheese, put your knife into your mouth.

3. play with your knife and fork, fidget with your salt-cellar, balance your spoon on your tumbler, [or] make pills of your bread.

4. smack the lips when eating.

5. eat as if you had good fare for the first time in your life – that is to say, do not eat ravenously.

6. take the bones of fowl or birds up in your fingers to gnaw or suck on them.

7. wipe your finger tips, if soiled, upon your tongue or the table-cloth.

8. take a long, deep breath after you finish eating, as if the exercise had fatigued you.

9. suck your teeth, or pass your tongue round the outside of your gums.

10. illustrate your remarks by plans drawn upon the table-cloth with your nail, or butt of your knife, fork and spoon.

© Jan Whitaker, 2010

In the kitchen with Mme Early: black women in restaurants

It’s so hard to find anything about the history of Afro-American women in restaurants that I decided to go ahead with a sketchy story rather than none at all. As far as the “historical record” goes, you’d be tempted to think that they had no place in restaurants. That’s certainly false, but they were frequently out of sight. The notice placed by John Kirk in a New York City paper sums up black women’s primary role in public eating places: as cooks and kitchen helpers. Kirk advertised in 1781, “Wanted to hire an active Negro Wench, used to a kitchen, with a good character.”

In his 1899 classic The Philadelphia Negro, W. E. B. Du Bois praised black men for their prominent place in the city’s catering business, writing of “self-reliant, original business men, who amassed fortunes for themselves and won general respect for their people.” He mentioned no women, yet there is reason to think that black women not only did much of the cooking in both black and white restaurants but ran many of the eating places in black communities too. They rarely made fortunes but surely must have commanded respect.

Although black women are nearly invisible in 19th-century documents, we see glimpses of them near its end. Several women ran Denver restaurants in the 1880s and 1890s, including Miss Jane Outland in the 1880s and at least six others in the 1890s, including Tennessee-born Callie Fugett who kept a restaurant on Market Street. In Washington D.C. in the late 1890s a former slave known as Madame Early provided chicken dinners in a cabin called the Café Du Chat Noir. I wonder if she was Haitian.

The first meeting of Booker T. Washington’s National Negro Business League in 1901 reported that women ran restaurants in Denver as well as Jacksonville and Tampa FL, including two in Tampa that were “among the best in the city.” A few years later, according to a directory of Afro-American businesses in Memphis, about half of the restaurants listed were run by women. Miss Lucy Hughes (pictured) ran the Climax Café and Ice Cream Parlor on N. Main where she sold “hot and cold lunches at all hours,” while residing with her mother, son, brother, and one male lodger who worked as a kitchen helper.

Overall, black women had even fewer employment opportunities than black men. The Department of Interior reported that in 1910 almost half of the 2 million employed black women were farm laborers. Private laundresses came next in the list, followed by cooks in private homes, hotels, and other settings. Only 2,734 women ran restaurants, probably humble eateries such as the one pictured here, one of four run by black business women in Gainesville GA ca. 1913.

After World War I things began to change in big cities. Middle-class black women opened fashionable tea rooms where they provided dainty lunches and hosted afternoon card parties. Chicago’s 1923 blue book of Afro-American society lists a number of these, such as Mrs. E. H. Hord’s Delmonico Tea Room on Prairie Avenue. In Pittsburgh, Mrs. A. E. Bush, a former pharmacy manager and wife of a prominent life insurance executive, opened the Melrose Tea Room which she decorated in old rose and blue. I have found no record of how black tea room operators dressed their black servers but I strenuously doubt they put them in mammy costumes as did so many white restaurateurs of the 20th century.

After the 1960s some black women who ran or cooked in restaurants acquired celebrity status. After her divorce, Helen Maybell opened the Soul Queen Café on Chicago’s near south side. In the 1970s the statuesque Helen (pictured), who was active in the NAACP and loved elegant gowns and furs, opened a second restaurant in which she hosted fashion shows. Leah Chase (who co-owned and cooked at Dooky Chase’s in New Orleans) and Edna Lewis (who promoted Southern cooking, authored cookbooks, and cooked for Café Nicholson in Manhattan, Gage & Tollner in Brooklyn, and others) became venerated figures in their lifetimes.

© Jan Whitaker, 2010

Burger bloat

Check out the size of the White Tower hamburger as served by a “Miss Towerette” ca. 1950 and then consider how things have changed over the decades. In the 2000s  a couple of obscenely high-calorie burgers were introduced by fast food chains. Out came the Big Carl from Carl’s Jr. (920 calories) and the Monster Thickburger from Hardee’s (1,420 calories). Makes you wonder how the patrons of White Tower survived on those little morsels of yore.

The sandwiches are mentioned as two “proudly obnoxious fast food options” of the last decade. They rank #6 in Christopher Borrelli’s “10 worst dining trends of the last decade” in The Chicago Tribune.

On the menu for 2010

I’ve been writing about the history of restaurants for about 18 months now. I thought it would get easier but instead it’s become harder. Each post takes me longer to write. Partly it’s because I keep learning more about our American restaurant past and partly it’s because I realize that readers are taking my blog seriously and I’ve got to be sure about what I say. I’m always tempted to go back and add to old posts but manage to fight off that impulse fairly well unless I learn of a blatant error.

One thing that’s been a lot of fun is hearing from people whose relatives ran or worked in some of the restaurants I’ve featured. This has been true of Toffenetti’s, the Maramor, and Don Dickerman’s Pirate’s Den.

Onward! I haven’t even come close to running out of ideas and I have an ever-growing storehouse of fabulous images. Here are some of the topics I have in mind for 2010:

• Hidden history: Afro-American women restaurant cooks and proprietors

• More tastes of a decade, beginning with 1900-1910

• Linen supply and the mob, a topic I never did get around to in 2009

• A question that intrigues me: when did chocolate desserts become big restaurant items?

• Failed fast food chains – supposedly chains offer operators a hedge against the high mortality rate of restaurants, but consider how many entire chains have vanished

• Portraits of restaurant towns, beginning with Portland OR – this is turning out to be a lot harder than I expected

• The influence of France and fantasies about Paris upon American eating places

• Confectionery-based restaurants

• Sherry’s, as a leading example of the former topic

• Sociopath turned restaurateur: Mike Romanoff

• Anatomy of a restaurateur: Colonel Harland Sanders

• Good eaters: newspaper reporters

• The role of gossip columnists in building the restaurant business

• Chinese restaurants-cum-nightclubs of the 1920s and 1930s

• Austrian-American restaurateurs, a little explored ethnic group

• Crazy restaurant equipment patents

• Speakeasies as eating places

Ooh – have I ordered too much? Is my appetite bigger than my capacity? We shall see. Best wishes to all for a delicious and satisfying new year.

Christmas feasting

Last year, thanks to a travel screw-up, we found ourselves eating Christmas dinner at a San Francisco hotel. It was new and chic, with a highly rated chef, so we could have fared much worse … and yet we were dissatisfied. There was something pompous about how dramatically the waiters poured soup from pitchers into bowls which had been daubed artistically with creme fraiche. Not to mention all the other absurd ceremony that surrounded the meal yet failed to prevent orders from being mixed up and food from arriving burnt or cold.

Anyway, this got me wondering about eating Christmas dinner in hotels roughly100 years ago, around the turn of the last century when lengthy formal dinners were still in vogue. Even though hotels were the best places other than home to have a holiday dinner then, I’m not sure we would have liked that experience any better.

For one thing, who could eat all the food hotels piled on? The menu shown here represents my distillation of the most typical dishes from about 20 Christmas dinner menus of American hotels from 1898 to 1906. I’ve selected only one dish for each course, whereas the actual menus often had three or more and diners could choose as many as they wanted! Though the number and sequence of the courses varied somewhat from hotel to hotel, the most common arrangement was as shown here. The meal began with Oysters (a course all their own in the U.S.), then Soups, Relishes, Fish, Relevé (featuring a roast despite a later Roasts course – I don’t get it), Entrées, Vegetables, Roasts, Game, Salads, Desserts (which could be subdivided, with hot desserts coming first, under Entremets), Cheese, and ending with Coffee. Strictly speaking the Relishes, Vegetables, and Salads are not separate courses as they would be served with other dishes. So I believe the sample shown here would be an 8-course dinner. Each course would have been accompanied with wine and brandy may have been served with the coffee.

There were some interesting regional dishes on the menus I looked at. The Hotel Metropole in Fargo ND offered Saddle of Antelope; the New Century Hotel in Union SC had Pompano and Carolina Quail; while the Tulane Hotel in Nashville had Stuffed Mangoes*, Fried Hominy, and Dew Drop Corn. The Hollenbeck Hotel in Los Angeles mentioned that its Turkey was “Pomona Farm Fed” and featured a salad of Monk’s Beard greens. Two hotels, in Alabama and Michigan, presented Suckling Pig that had been barbecued. Without doubt the most unusual menu was that of Jack H. Clancey’s Hotel Mabson, primarily accommodating traveling salesmen in Montgomery, Alabama. In addition to Pompano and Barbecued Suckling Pig, its Christmas menu – the only one entirely devoid of French – introduced dishes seen nowhere else such as Stuffed Tomatoes, Scrambled Calf’s Brains, and Grandma’s Fruit Cake.

Whatever kind of dinner you eat on Christmas Day, enjoy it!

* Thanks to food historian Gary Allen for decoding stuffed mangoes as stuffed bell peppers.

© Jan Whitaker, 2009

Today’s specials: books on restaurants

Appetite City

As someone who has spent years researching the history of restaurants I can give no higher praise than to say “I couldn’t have done it better myself.” That is my appraisal of William Grimes’ Appetite City: A Culinary History of New York (Farrar, Straus and Giroux/North Point Press), a book I highly recommend to anyone interested in the history of both restaurants and New York City. And, though I might have matched the book’s exhaustive research, I doubt I could have written it so engagingly. I appreciate Grimes’ level gaze and ability to sidestep the hype that has always surrounded New York restaurants, even as far back as 1825 when a journalist insisted that New York rivaled Paris with its “consummate institutions for cultivating the noble science of gastronomy.” Grimes’ response: “New York a rival of Paris? Hardly.” Though its star would rise throughout that century and the next, there were plenty of dips along the way. In the late 1960s and early 1970s the city was depressed and “cultural energy no longer radiated” from it. California restaurants became the locus of culinary innovation. Inevitably, though, many of its leading chefs migrated to New York as almost everyone who wants to make their mark does at some point.

Readers will find everything they are looking for in this book. All the leading restaurants and restaurant types are covered, in text and illustration: from Delmonico’s to the Automat, speakeasies and lobster palaces, beaneries and night clubs, oyster bars and world’s fairs eateries, from the 1820s to the present. I particularly enjoyed the book’s final chapter in which Grimes discusses his five years as a restaurant critic for The New York Times, during a “frenzied restaurant boom fed by a robust economy” (1999-2004) when “the dining scene was a complete free-for-all, as chefs dipped into Pacific Rim and Nuevo Latino with equal enthusiasm…” If I find anything missing in the book it is a characterization of New York restaurants which identifies how they have been, and are, different from those in the rest of the U.S., and the world — perhaps an impossible task, but worth a try. And something that applies to all capital/global cities that I would have liked to see would have been an attempt to separate the local dining spots (where the natives eat) from those that rely heavily on visitors to the city. But these are minor omissions in a valuable and thoroughly enjoyable book.

Republic of Barbecue

The Republic of Barbecue: Stories Beyond the Brisket (University of Texas Press) takes us far beyond New York City and its trendiness and glitz. Here we are introduced to more than one expects from a purely local tradition in cooking, eating, and restaurant-ing.

The book is by Professor Elizabeth S. D. Engelhardt of the American Studies Department at the University of Texas at Austin and 11 graduate students. With cameras and tape recorders the crew explored Central Texas eateries to create an oral history of barbecue and answer the question, “What does barbecue tell us about who we are?” Proprietors tell in 23 first-person narratives how and why they barbecue. These are supplemented by essays by the authors which explore the area’s history as well as subjects such as gender and race.

So the book sprawls, intentionally. As Engelhardt says, the idea is not to solidify Texas barbecue mythology but to find its complexities. Myth would have it that Texas barbecue is about beef and sausage; cowboys; rich and poor sitting side by side; eating off of butcher paper without utensils; slow cooking over mesquite and post oak in brick pits; no sauce; and only bread or crackers as sides. They find all of these things are real, but they also trace historical roots to Southern cotton culture rather than Western cattle culture; find decades of exclusion of blacks and Mexicans as customers; discover pork, chicken, turkey, goat, and mutton alongside beef; and find varied practices such as some barbecuers using sauce, some cooking on rotisserie pits fueled by propane instead of wood pits, and some cooking the meat for only three hours rather than twelve or more.

The book is well illustrated and, though somewhat repetitive and a bit inconclusive, filled with fascinating essays and narratives. I enjoyed reading about what to drink with barbecue – Big Red and Dr. Pepper sodas, and Shiner Bock and Lone Star beers. I appreciated Gavin Benke’s “Authenticity” which explores issues such as the restoration of butcher paper for the feel of the “real barbecue” experience, Eric Covey’s “Keep Your Eye on the Boll,” which examines barbecue in the context of a cotton-growing economy, and Remy Ramirez’s essay on her Mexican-American grandparents. The book is nicely produced and a pleasure to read and a must-have for anyone interested in barbecue or restaurant history and culture.

© Jan Whitaker, 2009