Can historians order off the menu?: A method for historical menu analysis

By Koby Song-Nichols

While historians have used menus to tell part of the histories of restaurants, little guidance has been provided on how we should approach these unique culinary documents. This lack of instruction becomes more apparent in light of the impressive…

Listed in Article | publication by group Canadian Food Studies / La Revue canadienne des études sur l’alimentation

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Version 1.0 - published on 19 Mar 2025 doi: 10.15353/cfs-rcea.v11i2.682 - cite this

Licensed under Creative Commons BY-SA 4.0

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