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Julia Childs is a familiar figure to both historians of food, and those who study shifting discourses of domesticity in the USA. Her book Mastering the Art of French Cooking, written in collaboration with Simone Beck (known as Simca) and to a lesser extent Louisette Bertholle, was immediately successful when first published in 1961.
With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.