As Long as we Both Shall Eatis a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers a glimpse into the customs and celebrations themselves, as they are experienced in the West and in various other cultures. Shesheds light on the historical and contemporary significance of wedding food, and explores patterns of the varieties of conspicuous consumption linked to American wedding feasts in particular. There are stories of celebrity excess, and the book is peppered with accounts of lavish strange-but-true wedding tales. The antics of wealthy socialites and celebrities is a topic rich for exploration, and the telling of their exploits can be used to track the fads and changes in conventional and contemporary wedding feasts and celebrations. From cocktail hours to wedding cakes, showers to brunches, the food we enjoy to celebrate the joining of life partners helps bring us together, no matter our differences. Readers are treated to a tasty trip down the aisle in this entertaining and lively account of nuptial noshing.

Claire Stewart is Assistant Professor of Hospitality Management at CUNY at NYC College of Technology, City University of New York. She was executive chef at the Continental Club in New York City and executive sous chef at the Yale Club of New York City. She worked as chef tournant at Gee's Brassiere in Oxford, England and chef poissonier at Rainbow Room. Stewart was banquet chef at Highlawn Pavilion and a chef at Gracie Mansion in New York City. In her native California she worked as chef tournant at Delta King in Sacramento, and a chef garde manger at the Hyatt Regency. In addition to being chef owner of C to C Caterers, she worked as a server at Capriccio, and at Koya's, both in Rancho Cordova, California. Chef Stewart has been the resident beekeeper for the Durand-Hedden Historical House in Maplewood, NJ.

Introduction to the Menu
Chapter 1: A Brief History of Wedding Feasts
Chapter 2: Famous and Infamous Feasts
Chapter 3: The Last Hooray
Chapter 4: Showers of Food, Showers of Gifts
Chapter 5: Table Manners Matter
Chapter 6: Chicken or Beef? Religion and Wedding Food
Chapter 7: Jumping the Broom
Chapter 8: What Are You? Regional Cuisine
Chapter 9: Dating and Dining
Chapter 10: Champagne Anyone? The Toast
Chapter 11: Let Them Have Wedding Cake
Chapter 12: Do Me a Favor and Get me Some Rice
Chapter 13: Honeymoons and Food
Chapter 14: The Business of Love
Chapter 15: Whats Cooking Now?
Conclusion: You May Kiss the Cook