American cuisine : and how it got this way /
"With an ambitious sweep over two hundred years, Paul Freedman's lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners--and even millions of Americans--have believed there was no such thing as American cuisine. In recent decades,...
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| Format: | Book |
| Language: | English |
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New York, NY :
Liveright Publishing Corporation, A division of W. W. Norton & Company Independent Publishers Since 1923,
[2019]
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| Edition: | First edition. |
| Subjects: |
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.