There does indeed come a point when you realize you can’t find the specific data point you want and have to resort to what is plausible for the period and place about which you are writing.
While every good historical writer obviously needs to do a lot of research and get as many facts as possible right, there are inevitably times where we can’t find any information, the known existing information is scarce and sketchy, or it’s so difficult and time-consuming to locate information that it’s not really worth the effort. When that happens, we need to weigh the need for historical accuracy against how likely it is anyone will actually notice or care if some details aren’t 100% correct.
One of those scenarios is what was on the menu at real restaurants.
I’ve spent the past week working on my World’s Fair chapter in the book formerly known as The Very Last, and part of my research includes finding out what was served at the restaurants. I found several great New York Times articles in the archives (which I can search for free through my…
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Sharon E. Cathcart 