London Taverns and the Dawn of the Restaurant Age
DOI:
https://doi.org/10.1558/ppc.27816Keywords:
restaurant history, London, taverns, public house, English cuisine, English food in France, The London Tavern, Dickens, culinary celebrities, late 18th-century, John Farley, architecture, assemblies, social history, Richard Dolby, cooking techniques, 19th-century, cookbook history, Tatched House Tavern, Turtle soupAbstract
This essay provides a history and insight into the major establishments and owners of London taverns, identifying many misconceptions about public dining in Britain in the 18th century.
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