#BUCPUA Professor O’Connell Hosts Book Lecture

On Tuesday, March 21, #BUCPUA Professor Jim O’Connell held a lecture on his newly published book Dining out in Boston: A Culinary History hosted by the BU Wine and Food Program. Surrounded by food and history enthusiasts alike, O’Connell used historic menus and photos of restaurants to detail Boston’s culinary past. The book has a focus on the culinary history of Boston and looks at the several different aspects that were particular to the dining out experience, starting from the 18th Century. It is a guide to restaurants that no longer exist, but its chief importance lies in its ability to trace a historical narrative of the preferences and eating habits throughout time. It gives an insight to the different dishes and a restaurant’s ambiance and clientele. By looking at the decorations and the several different recipes, it is possible to see the changes that have occurred in American culinary culture. Throughout the book, there are several examples of restaurants that made history during their time, for instance, the Lafayette Dinner, Exchange Coffee House in 1824 as having the first printed menu in America or the Parker House in 1846. Professor O’Connell emphasized how in the beginning, the dining out experience was not as focused on the culinary as it is today. When dining out started becoming popular, people were a lot more interested in the experience of it rather than the quality of the food. Having large meals was uncommon, consisting mainly of fruits and nuts. As time went by, dining out started becoming a more well-rounded experience, one where you would expect good food, quality entertainment, and a great ambiance. Professor O’Connell phrases it best: “it has been not just about the food but also about restaurants as cultural institutions and the regional culture they have helped cultivate”. Restaurants are not merely about the food or the ambiance, but rather the experience that is dining out.

-Cecilia de Almeida, CAS ‘19