Details

ISBN-10: 1631498169
ISBN-13: 9781631498169
Publisher: Liveright Publishing Corporation
Publish Date: 10/20/2020
Dimensions: 8.70" L, 6.70" W, 1.10" H

American Cuisine: And How It Got This Way

Paperback

Price: $25.00

In stock

Overview

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;
– that Chicken Parmesan is actually an American invention;
– and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s.

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.

Author

Read More
Reviews
Although it is not easy to define, Yes! there is a genuine American Cuisine. In this essential book, Paul Freedman leads us from the food of colonial times to processed industrial food, to ethnic food, to the farm-to-table revolution of the 70s. American Cuisine is a brilliant synthesis which organizes the vast, eclectic, mixed American cooking into a comprehensive, coherent, credible and unified entity.–Jacques Pepin
More Reviews

Details

ISBN-10: 1631498169
ISBN-13: 9781631498169
Publisher: Liveright Publishing Corporation
Publish Date: 10/20/2020
Dimensions: 8.70" L, 6.70" W, 1.10" H
Skip to content