+
Food Media

NYPL's historical menus show how drastically the way we eat has changed

Melanie Wong | Feb 25, 201701:09 PM     5

" . . . What’s interesting is that even though American palates are more receptive to ambitious and unorthodox flavors, restaurant diners in the 19th century were way more open in the meats they consumed. If there’s a modern-day behavior that seems counterintuitive, it’s that we’ve narrowed down our protein choices to a handful of fish and shellfish and particular cuts of beef, pork, chicken, and lamb. If it’s not from a fleshy non-organ part of an animal, the 2017 restaurant diner won’t likely touch. . . "

These historical menus show how drastically the way we eat has changed

Perusing the New York Public Library’s database of historical menus is an eye-opening jaunt through the unfamiliar food cultures of yore.

www.avclub.com
Want to stay up to date with this post? Sign Up Now ›
1

More from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...

12 Preserve Recipes That Capture Summer Fruit at Its Best
Recipe Round-Ups

12 Preserve Recipes That Capture Summer Fruit at Its Best

by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.