Chocolate in America (1765?); New York Eats Out (2002)

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CHOCOLATE IN AMERICA

TRAVELS IN NEW-ENGLAND AND NEW-YORK
by Timothy Dwight
Late President of Yale College
in four volumes
New-Haven
1821

VOLUME ONE
Pg. 504:  The manufactures of Boston are numerous and considerable.  Among them are soap, candles, chocolate, loaf-sugar, beer, rum...
Pg. 505:  The Chocolate, made in this town by Cunningham fifty years ago, was superiour to any, which has ever been made in the United States.

(Cunningham?  Fifty years ago?  The old story is that _Baker's_ chocolate was begun by John Hannan in Dorchester, Mass., in 1765.  Cunningham has never been mentioned anywhere, by anyone.  But Dwight, who's from Yale and should know, says it's from at least 1770, and it's the best?--ed.)

Pg. 377:  (Description of rye bread--ed.)  The white bread, served up at tables in this County, and in the country further East; particularly in the inns; is made in the form of large biscuits; dry and hard, but agreeable to the taste; yet inferiour to the crackers, made in the country farther West.
(There are other food items here, particularly in the first fifty pages of Volume One--ed.)

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NEW YORK EATS OUT

   I should have explained further.  William Grimes is the curator of the exhibit "New York Eats Out," scheduled for November 8, 2002--March 1, 2003 in the New York Public Library.
   It was at the New York Public Library that I did groundbreaking research on "hero" (hey, good luck with that), "pizza," "calzone," "marinara," "manicotti," "biscotti," "egg roll," "wonton soup," General Tso's Chicken," "hot dog," "hamburger," "frankfurter," "Danish pastry," "ice cream sandwich," "ice cream cone," "Beef Wellington," "children's menus," "Waldorf Salad," "cappuccino," "espresso," "egg cream," "knish," "rugelach," "Manhattan clam chowder," ....
   I did it all wearing dark glasses.