Restaurant History
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The Restaurant
- A 2,000-Year History of Dining Out,
- By: William Sitwell
- Narrated by: Julian Elfer
- Length: 8 hrs and 24 mins
- Unabridged
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Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.
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The Restaurant
- A 2,000-Year History of Dining Out,
- Narrated by: Julian Elfer
- Length: 8 hrs and 24 mins
- Release date: 04-29-20
- Language: English
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Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms....
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- By: Tom Roston
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Unabridged
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In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
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New Yorkers Must Listen
- By Thomas on 09-20-19
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Release date: 09-10-19
- Language: English
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The remarkable story of a restaurant on top of the world - built by a legend, destroyed in tragedy - and an era in New York City it helped to frame. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant.
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Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
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Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
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Ten Restaurants That Changed America
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Release date: 09-22-16
- Language: English
- From Delmonico's to Sylvia's to Chez Panisse, a daring and original history of dining out in America as told through 10 legendary restaurants....
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The Restaurant
- A History of Eating Out
- By: William Sitwell
- Narrated by: William Sitwell
- Length: 8 hrs and 46 mins
- Unabridged
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Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.
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Not A Good History
- By Stephen on 02-01-24
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The Restaurant
- A History of Eating Out
- Narrated by: William Sitwell
- Length: 8 hrs and 46 mins
- Release date: 04-09-20
- Language: English
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Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today....
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Release date: 02-27-18
- Language: English
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s....
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The Lost Southern Chefs
- A History of Commercial Dining in the Nineteenth-Century South
- By: Robert F. Moss
- Narrated by: Chris Abernathy
- Length: 9 hrs and 49 mins
- Unabridged
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In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.
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The Lost Southern Chefs
- A History of Commercial Dining in the Nineteenth-Century South
- Narrated by: Chris Abernathy
- Length: 9 hrs and 49 mins
- Release date: 05-17-22
- Language: English
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In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized....
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Release date: 12-28-18
- Language: English
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American food is the story of mash-ups. But for Edward Lee, who is as much a writer as he is a chef, that first surprising bite is just the beginning. Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country....
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40 Years of Chez Panisse: The Power of Gathering
- By: Alice Waters
- Narrated by: Alice Waters
- Length: 6 hrs and 1 min
- Abridged
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Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.
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Tasty. Sort of.
- By Aaron Elliott on 06-15-13
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40 Years of Chez Panisse: The Power of Gathering
- Narrated by: Alice Waters
- Length: 6 hrs and 1 min
- Release date: 12-14-12
- Language: English
- Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways....
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Stuffed
- Adventures of a Restaurant Family
- By: Patricia Volk
- Narrated by: Barbara Rosenblat
- Length: 7 hrs and 52 mins
- Unabridged
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In this wildly funny and charming memoir, Patricia Volk entertains with a unique perspective of New York in the mid- to late-twentieth century and of a bigger-than-life family that owned fourteen restaurants, including Morgen's in the garment district....
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overstuffed
- By Curious on 04-04-04
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Stuffed
- Adventures of a Restaurant Family
- Narrated by: Barbara Rosenblat
- Length: 7 hrs and 52 mins
- Release date: 03-10-04
- Language: English
- In this wildly funny and charming memoir, Patricia Volk entertains with a unique perspective of New York in the mid- to late-twentieth century and of a bigger-than-life family....
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The Invention of the Restaurant (2nd Edition)
- Paris and Modern Gastronomic Culture
- By: Rebecca L. Spang, Adam Gopnik - foreword
- Narrated by: Elisabeth Lagelee
- Length: 12 hrs and 20 mins
- Unabridged
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Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.
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The Invention of the Restaurant (2nd Edition)
- Paris and Modern Gastronomic Culture
- Narrated by: Elisabeth Lagelee
- Length: 12 hrs and 20 mins
- Release date: 04-11-23
- Language: English
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Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today....
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The Dairy Restaurant
- Jewish Encounters Series
- By: Ben Katchor
- Narrated by: Rob Shapiro
- Length: 13 hrs and 6 mins
- Unabridged
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Ben Katchor retells the history of where we choose to eat - a history that starts with the first man who was allowed to enter a walled garden and encouraged by the garden's owner to enjoy its fruits. He examines the biblical milk-and-meat taboo, the first vegetarian practices, and the invention of the restaurant. Katchor illuminates the historical confluence of events and ideas that led to the development of a “milekhdike (dairy) personality” and the proliferation of dairy restaurants in America.
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The Dairy Restaurant
- Jewish Encounters Series
- Narrated by: Rob Shapiro
- Series: Jewish Encounters, Book 1
- Length: 13 hrs and 6 mins
- Release date: 05-25-21
- Language: English
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Ben Katchor retells the history of where we choose to eat - a history that starts with the first man who was allowed to enter a walled garden and encouraged by the garden's owner to enjoy its fruits....
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The Last Days of Haute Cuisine
- The Coming of Age of American Restaurants
- By: Patric Kuh
- Narrated by: Brian Sutherland
- Length: 8 hrs and 19 mins
- Unabridged
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Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer's Union Square group. Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences.
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Extraordinary!
- By Gregory P. Louviere on 11-26-22
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The Last Days of Haute Cuisine
- The Coming of Age of American Restaurants
- Narrated by: Brian Sutherland
- Length: 8 hrs and 19 mins
- Release date: 09-12-12
- Language: English
- Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants....
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The Best Polish Restaurant in Buffalo
- By: William Kowalski
- Narrated by: Elizabeth Wiley
- Length: 5 hrs and 12 mins
- Unabridged
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A masterful blend of historical and modern fiction by a best-selling, award-winning author, The Best Polish Restaurant in Buffalo chronicles a century of life in America for one humble Polish farm girl and three generations of her descendants in Buffalo, New York.
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Strength and persistence of the human condition
- By Anonymous User on 01-30-24
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The Best Polish Restaurant in Buffalo
- Narrated by: Elizabeth Wiley
- Length: 5 hrs and 12 mins
- Release date: 01-30-19
- Language: English
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A masterful blend of historical and modern fiction by a best-selling, award-winning author, The Best Polish Restaurant in Buffalo chronicles a century of life in America for one humble Polish farm girl and three generations of her descendants in Buffalo, New York....
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New York City's Oldest Restaurants, Bars and Bakeries
- A Book on Living History
- By: Ronald Porcelli
- Narrated by: Steve Rausch
- Length: 5 hrs and 12 mins
- Unabridged
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This is a one-of-a-kind, foodie's guide to New York City's dining history. This book contains a complete list of the 127 oldest dining establishments in New York City's five boroughs still open to the public today. This book is a must have for any dining/history enthusiast visiting or living in New York City.
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New York City's Oldest Restaurants, Bars and Bakeries
- A Book on Living History
- Narrated by: Steve Rausch
- Length: 5 hrs and 12 mins
- Release date: 08-03-15
- Language: English
- This book contains a complete list of the 127 oldest dining establishments in New York City's five boroughs still open to the public today....
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The History of Conveyor Belt Sushi
- From Invention to International Phenomenon
- By: Chase Singleton
- Narrated by: Alex Bernard
- Length: 2 hrs and 25 mins
- Unabridged
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Get ready to feast your eyes and taste buds on the incredible journey of conveyor belt sushi with The History of Conveyor Belt Sushi: From Invention to International Phenomenon! From its humble beginnings in Japan to its worldwide popularity, this book delves into the fascinating story of how conveyor belt sushi has become a global culinary sensation.
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A Hidden Gem!
- By Daniel J. on 09-26-23
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The History of Conveyor Belt Sushi
- From Invention to International Phenomenon
- Narrated by: Alex Bernard
- Length: 2 hrs and 25 mins
- Release date: 06-12-23
- Language: English
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Get ready to feast your eyes and taste buds on the incredible journey of conveyor belt sushi with The History of Conveyor Belt Sushi: From Invention to International Phenomenon....
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Why I Close My Restaurant
- A 'This I Believe' Essay
- By: George Mardikian
- Narrated by: George Mardikian
- Length: 4 mins
- Unabridged
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This essay comes from the NPR series This I Believe, which features brief personal reflections from both famous and unknown Americans. The pieces that make up the series compel listeners to rethink not only what and how they have arrived at their beliefs, but also the extent to which they share them with others.
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I knew this man when I was a little girl...
- By Denise on 06-01-17
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Why I Close My Restaurant
- A 'This I Believe' Essay
- Narrated by: George Mardikian
- Series: This I Believe, Book 1: Essay 47
- Length: 4 mins
- Release date: 10-03-07
- Language: English
- This essay comes from the NPR series This I Believe, which features brief personal reflections from both famous and unknown Americans....
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