New York Restaurants: A Wine Odyssey Between 1865 and 1920
نویسندگان
چکیده
We examine the existence of wine in New York City restaurant menus over period 1865 to 1920 for a sample 850,000 menu items and 51,000 wines. Wine was already commonly present on 1865, its offering increased up until 1914 before dropping with outbreak First World War (WWI). Casual restaurants offered narrower selection. Special displayed significantly higher probability containing but more limited choice indicating that especially appreciated special occasions. French wines, from Bordeaux Champagne, were most represented followed by wines Germany. The average selling price bottle around US$40 2018 terms. Prices, however, fluctuated widely time type. Notably, American about 50% less expensive than or German
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ژورنال
عنوان ژورنال: Cornell Hospitality Quarterly
سال: 2021
ISSN: ['1938-9663', '1938-9655']
DOI: https://doi.org/10.1177/19389655211009852