American cuisine : and how it got this way

Freedman, Paul 1949- (author.).

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. -- condensed from jacket

Item details

ISBN: 9781631494628
ISBN: 1631494627
ISBN: 9781631494635
Physical Description: print
xxvi, 451 pages : illustrations (chiefly color) ; 25 cm
Edition: First edition.
Publisher: New York, NY : Liveright Publishing Corporation, A division of W. W. Norton & Company Independent Publishers Since 1923, [2019]

Contents / Notes

Bibliography, etc. Note:

Includes bibliographical references (pages 415-429) and index.

Formatted Contents Note:

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.