Proof What's on the Menu in 1906? (Best of Proof Travel Edition)
15 snips
Feb 20, 2025 Doug Mack, a reporter and menu historian, takes listeners on a flavorful journey through the restaurant menus of 1906. Unearth the culinary delights of the era, including flaming omelettes and calf brains on toast. Mack reveals how dining reflected social changes, including the rise of family-friendly restaurants during Prohibition. The exploration of Bristol's dining experience reveals its role as a community hub, offering insight into early 20th-century American culinary trends and the evolution of eating habits.
AI Snips
Chapters
Books
Transcript
Episode notes
Bristol's Midground Menu Appeal
- Bristol's mixed opulence and accessibility with items like steaks and rum omelettes alongside simpler snacks.
- Its menu reflected a balance aimed at a diverse middle-class clientele experiencing culinary shifts.
Separate Dining Rooms for Women
- Women were often segregated in dining rooms, but Bristol's provided a welcoming space with separate rooms.
- This separation was progressive and aimed to encourage women's inclusion in public dining.
Vichy-Buttermilk as Light Fare
- Vichy water with buttermilk was served as a lighter, non-hearty alternative, not just as a health drink.
- This reflected early 20th-century trends in wellness foods offering lighter fare to diners.
