American Cuisine: And How It Got This Way Contributor(s): Freedman, Paul (Author) |
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ISBN: 1631498169 ISBN-13: 9781631498169 Publisher: Liveright Publishing Corporation OUR PRICE: $22.50 Product Type: Paperback - Other Formats Published: October 2020 |
Additional Information |
BISAC Categories: - Cooking | History - Biography & Autobiography | Culinary - Cooking | Regional & Ethnic - American - General |
Dewey: 641.597 |
Physical Information: 1.1" H x 6.7" W x 8.7" (1.65 lbs) 528 pages |
Descriptions, Reviews, Etc. |
Publisher Description: Hailed as a "grand theory of the American appetite" (Rien Fertel, Wall Street Journal), food historian Paul Freedman's American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes--regionality, standardization, and variety--that shape a "captivating history" (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: - how dry cereal was created by William Kellogg for people with digestive problems; A new standard in culinary history, American Cuisine is an "an essential book" (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had. |