Class, Culture, Consumption and Cuisine
Andrew P. Haley's first book, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920, was published by the University of North Carolina Press in May 2011. The manuscript was named a finalist for the 2009 Dixon Ryan Fox Manuscript Prize and book is a finalist for the 2012 IACP Book Award in Culinary History. In Turning the Tables, Andrew argues that changes in restaurant culture at the turn of the century—battles over French-language menus, scientific eating, cosmopolitan cuisine—demonstrate the growing influence of urban middle-class consumers.
His previous publications include an article in Midwestern Folklore and he is the recipient of grants from the Aubrey Keith Lucas and Ella Ginn Lucas Endowment for Faculty Excellence at the University of Southern Mississippi, the Andrew F. Mellon Foundation, and the Center for Cultural Studies at the University of Pittsburgh. Andrew’s next major project examines children and dining, both public and private. His further interests include cosmopolitan dining in Mississippi in the 20th century, Chinese cuisine in the United States, nineteenth-century perceptions of cooking in New Orleans, “virtual restaurants” in the 1950s, and historical ideas of taste.
Online References and Reviews for Turning the Tables
New York Times' Style Section/T Magazine
THE: Times Higher Education
The 99 Page Test
Poor Taste Magazine
Steve Goddard's History Wire
Links of Interest
Feeding America (from Michigan State University)
Julia Child’s Kitchen (from the Smithsonian Institute)
Not by Bread Alone (from Cornell University)
New York Food Museum (includes online exhibits)
History and Legends of Favorite Foods (from What’s Cooking America)
Household Words (from University of Pennsylvania)
HEARTH (from Cornell University)
Class and Leisure at America’s First Resort (from University of Virginia)
Southern Foodways Alliance (from the University of Mississippi)
International Federation of Competitive Eating
Have a Seat!