In the decade preceding Cambridge Electric Light’s illumination of Cambridge Street, when trolley tracks ran from Inman to Porter Square, a little delicatessen began welcoming hungry patrons. Rebecca “Ma” Edelstein greeted guests with “es and es,” Yiddish for “eat and eat” – which the wide-ranging fare of the S&S Restaurant still encourages diners to do.
History Cambridge’s public art installation, “Forgotten Souls of Tory Row: Remembering the Enslaved People of Brattle Street,” is on the front lawn of its headquarters this summer, reminding that slavery was a very real, ever-present institution in Northern colonies and, later, states – including Massachusetts.
History Cambridge explores the ties between immigration and industry in a History Café, “Changing Tides in Cambridge Industry,” taking place at 7 tonight. We will be joined by Andrew Robichaud, professor of history at Boston University, to discuss the various migrant groups who played crucial roles in the development of the city’s industrial sector.
Joyce Chen was Boston’s first real celebrity restaurateur and holds indisputable importance in U.S. culinary history. In the same era Julia Child was changing America’s palates through French cooking, Chen was doing just that with regional Chinese, introducing dishes such as Peking duck, hot and sour soup and moo shu pork.