VLVL Danish

[davemarc]

From: jbor <jbor at bigpond.com>
>
> It is certainly misleading to suggest that Danish is only or typically a
> pauper's food, and I'm glad that we can now agree on that very simple
point.
> They were and are available from both "lower-brow" food vendors *and* in
> up-market coffee shops, restaurants and, particularly, department store
food
> courts.
>
Those scholars who are interested in exploring the use of Danish in Vineland
might
find it helpful to consider "the local bakery" as a major source of Danish
in New York City during the 1950s and the 1960s. Other likely sources would
include coffee shops (which were never upscale during that era) and diners
as well as cafeterias and automats. There were some eateries in department
stores, but
"food courts" appeared during a subsequent historical era.

"In different parts of the United States different food items are served for
breakfast, although a meals of eggs, bacon, toast, and coffee seem
ubiquitious, with the addition in the South of grits, ham, or biscuits, in
the West with chile peppers, and in the Northeast with sausages and
hash-brown potatoes, and in urban restaurants with preparations of eggs
benedict, finnan haddie, melon, french toast, caviar, waffles, Danish
pastry, fruit, English muffins, and many other items In Jewish communities
breakfast may consist of bagels and cream cheese." [sic]
--Encyclopedia of American Food and Drink, John F. Mariani
[Lebhar-Freidman:New York] 1999 quoted at
http://www.gti.net/mocolib1/kid/foodfaq7.html


d.