Abstract
It has been argued that cuisine happens when cooking leaves the kitchen, in the first instance when it escapes the domestic kitchen, and in the second instance, when it spreads onto the print media to give durability to the talk about taste. This article seeks to measure the talk about restaurants in American newspapers from its first appearance around 1830 up to the present, so as to reach some conclusions on claims about American cuisine. Does it exist? How do we know if it does?
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