What was a dinner party in New York in the 1870’s like? Take a historical culinary trip with Paul Freedman, Professor of History at Yale on a fascinating episode of Taste Matters. Revisit old menus and dining trends in the context of class and cultural status as Paul remembers high-end dishes like terrapin and oysters that once defined the gastronomic culture of the upper class. From the first restaurants in our country like Delmonico’s to current groundbreaking establishments like The French Laundry and Alinea, consider the cultural and historical importance of dining out and food as status in America. This program was sponsored by White Oak Pastures



“Every society has a few dishes that both rich and poor like and have access to.” [14:00]


“You can’t write the history of American dining without considering Italian and Chinese food.” [21:00]


–Paul Freedman, Professor of History at Yale on HeritageRadioNetwork.org