Paul Freedman, Chester D. Tripp Professor of History and Acting Chair, Department of History at Yale University, chats with Rebecca Federman, Culinary Collections Librarian at the New York Public Library. Paul provides insight into 19th-century American restaurant dining based on his recent article in The New England Quarterly, "American Restaurants and Cuisine in the Mid–Nineteenth Century" (March 2011). We hear about the most popular dishes, regional differences in menus, and which dishes could make a modern-day comeback.
