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Genre/Form: | Cookbooks History Anecdotes |
---|---|
Document Type: | Book |
All Authors / Contributors: |
Paul Freedman |
ISBN: | 9781631494628 1631494627 |
OCLC Number: | 1084415932 |
Description: | xxvi, 451 pages : illustrations (chiefly color) ; 25 cm |
Contents: | Introduction: what is American cuisine? -- Flowering and fading: American regional food -- Culinary nostalgia -- Community cookbooks -- The golden age of food processing, 1880-1970 -- Why Americans welcomed industrial food -- Women and food in the twentieth century --- Have your cake, choose from our fifteen fabulous flavors, and eat it too -- "Ethnic" restaurants -- The magical 1970s -- The food revolution grows up -- Food in the year 2020 and beyond. |
Responsibility: | Paul Freedman. |
Abstract:
With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.
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Reviews
Editorial reviews
Publisher Synopsis
"In American Cuisine, Paul Freedman embarks on an epic quest, to locate the roots of American foodways and follow changing tastes through the decades, a search that takes him straight to the heart of American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry." -- William Grimes, former New York Times restaurant critic "This fascinating book delves into American cuisine with gusto." -- Choice Read more...
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