Not by Bread Alone: America's Culinary Heritage

A Guide for the English & American Tourist horizontal rule
Early handbooks directing tourists to the finest eateries of Paris testify to the internationally recognized status of French food. This book passes over Paris’s history and art treasures to focus on its restaurants. As the author wryly points out in the introduction, "Paris, needless to say, has her profoundly serious side of life, her miseries, and tragedies; but to dwell upon these is not an aid to digestion."

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Rowland Strong. Where and How to Dine in Paris, with Notes on Paris Hotels, Waiters and Their Tips... London: G. Richards, 1900.
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temperance and prohibition
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corpulency, leanes, and dietary reform
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