To make a world real, it seems to me you have to know what people ate and where and when. When the Duval restaurants turned up early in my research I knew I could use them; and Renoir's painting of a Duval waitress became a touchstone image for me. Not only the quietly respectable young woman but the figured wallpaper and curtains suggested a feminine air that would be reassuring to Jeanette and Effie.
Pierre Louis Duval, a butcher, began selling servings of a meat cooked in broth to workers ca. 1855. From this venture grew a chain of restaurants. They were clean, well-run places where women on a budget could eat safely. (more…)