D.C.'s Culinary History
What did restaurant menus in Washington D.C. look like when Theodore Roosevelt was in the White House? How different from today was a night out on the town in 1963? The Kojo Nnamdi Show is tracing D.C.'s culinary history and asking how local food culture has reflected national and global trends in politics and society.
- How has restaurant decor and design evolved over the years?
- When did ethnic cuisines gain popularity?
- How have gender roles in restaurants changed through the decades?
Like most favorite meals, we think this series will be at its best if it reflects a shared experience. We want to hear your stories about what the D.C. area had to offer when you were growing up, first moved here, or went on your first date in the city. What topics would you like us to explore throughout the series? Do you have photographs of old menus or unique matchbooks? Share your stories and photos by emailing email@example.com or via twitter @kojoshow.
How Washington Became a Food City: Chef Jean-Louis Palladin opened "Jean-Louis at the Watergate" in 1979, emphasizing unique ingredients and embracing the challenge to fuse American and French culinary styles to create new dishes. When Palladin died in 2001, many luminaries in the food world, including chefs like Eric Ripert, mourned the loss of their former mentor. Great Chefs Television filmed Palladin cooking celery soup at the Watergate:
- Share Your Memories of D.C. Nightlife in the 1950s and 1960s
Credit: From the collection of Jeff Krulik