San Francisco Public Library

American cuisine, and how it got this way, Paul Freedman

Label
American cuisine, and how it got this way, Paul Freedman
Language
eng
Bibliography note
Includes bibliographical references (pages 415-429) and index
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
American cuisine
Nature of contents
bibliography
Oclc number
1084415932
Responsibility statement
Paul Freedman
Sub title
and how it got this way
Summary
"With an ambitious sweep over two hundred years, Freedman's lavishly illustrated history shows that there actually is an American cuisine: it is an exuberant and diverse, if not always coherent, cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, he underscores three recurrent themes--regionality, standardization, and variety--that shape a completely novel history of the United States. Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls"--Dust jacket
Table Of 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
Classification
Mapped to

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