Description
Delve into the rich tapestry of American food culture with *American Cuisine*, a comprehensive exploration authored by renowned food historian Paul Freedman. This fascinating book is more than just a culinary treat; it is a meticulously researched chronicle that reflects the diversity and complexity of America's culinary landscape from its postcolonial origins to contemporary dining. With 528 pages of rich narratives, Freedman expertly examines key themes such as regionality, standardization, and the vibrant variety that shapes American cuisine. You'll uncover intriguing anecdotes, including the surprising invention of Chicken Parmesan as a purely American dish, the origins of popular foods like Key lime pie, and the evolution of breakfast staples like dry cereal initiated by William Kellogg. Hailed by critics as a ‘grand theory of the American appetite,’ this landmark book is essential for food lovers and history enthusiasts alike. *American Cuisine* not only entertains but educates, offering insights into how the nation’s culinary habits mirror its historical and cultural shifts. *Please note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.*
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781631498169
Year: 2020
Publisher: W W Norton & Company
Pages: 528
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 and 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 postcolonial 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 goes back only to the 1940s and was based on a recipe developed by Borden's condensed milk. A new standard in food writing, American Cuisine is a landmark work that sheds astonishing light on a history most of us never believed we had.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781631498169
Year: 2020
Publisher: W W Norton & Company
Pages: 528
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 and 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 postcolonial 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 goes back only to the 1940s and was based on a recipe developed by Borden's condensed milk. A new standard in food writing, American Cuisine is a landmark work that sheds astonishing light on a history most of us never believed we had.