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Oceans Odyssey 2 presents the results of the discovery and archaeological survey of ten deep-water wrecks by Odyssey Marine Exploration. In the Western Approaches and western English Channel, a mid-17th century armed merchantman, the guns of Admiral Balchin's Victory (1744), the mid-18th century French privateer La Marquise de Tourny and six German U-boats lost at the end of World War II are examined in depth. From the Atlantic coast of the United States, the Jacksonville 'Blue China' wreck's British ceramics, tobacco pipes and American glass wares bring to life the story of a remarkable East Coast schooner lost in the mid-19th century. These unique sites expand the boundaries of human knowledge, highlighting the great promise of deep-sea wrecks, the technology needed to explore them and the threats from nature and man that these wonders face. Challenges to managing underwater cultural heritage are also discussed, along with proposed solutions for curating and storing collections.
Before the 1820s, the vast majority of Americans ate only at home. As the nation began to urbanize and industrialize, home and work became increasingly divided, resulting in new forms of commercial dining. In this fascinating book, Kelly Erby explores the evolution of such eating alternatives in Boston during the nineteenth century. Why Boston? Its more modest assortment of restaurants, its less impressive—but still significant—expansion in commerce and population, and its growing diversity made it more typical of the nation’s other urban centers than New York. Restaurants, clearly segmented along class, gender, race, ethnic, and other lines, helped Bostonians become more comfortable with deepening social stratification in their city and young republic even as the experience of eating out contributed to an emerging public consumer culture. Restaurant Republic sheds light on how commercial dining both reflected and helped shape growing fragmentation along lines of race, class, and gender—from the elite Tremont House, which served fashionable French cuisine, to such plebeian and ethnic venues as oyster saloons and Chinese chop suey houses. The epilogue takes us to the opening, in 1929 near Boston, of the nation’s first Howard Johnson’s and that restaurant’s establishment as a franchise in the next decade. The result is a compelling story that continues to shape America.