A study of historical fine-dining menus yields surprises. Like six preparations of frog, and delicious lamb testicles.
COVID-19 is changing the way we dine out, but how such changes will transform the experience in the years ahead remains an open question. One thing we do know is that restaurants change over time. There’s a history to them. And historian Paul Freedman has been reading the menus from the dawn of the American restaurant.
- JSTOR Daily
