American Cuisine: And How It Got This Way
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 Will…
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Produktdetails
- ISBN: 978-1-63149-816-9
- EAN: 9781631498169
- Produktnummer: 33480480
- Verlag: Liveright Pub Corp
- Sprache: Englisch
- Erscheinungsjahr: 2020
- Seitenangabe: 528 S.
- Masse: H22.1 cm x B17.0 cm x D2.8 cm 748 g
- Gewicht: 748
Über den Autor
Paul Freedman is a history professor at Yale University. The author of the highly acclaimed Ten Restaurants That Changed America, Freedman lives in Pelham, New York.
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