American cuisine : and how it got this way (Book, 2019) [University of Maryland, College Park]
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American cuisine : and how it got this way

Author: Paul Freedman
Publisher: New York, NY : Liveright Publishing Corporation, A division of W. W. Norton & Company Independent Publishers Since 1923, [2019]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"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, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who
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Details

Genre/Form: Cookbooks
History
Anecdotes
Document Type: Book
All Authors / Contributors: Paul Freedman
ISBN: 9781631494628 1631494627
OCLC Number: 1084415932
Description: xxvi, 451 pages : illustrations (chiefly color) ; 25 cm
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.
Responsibility: Paul Freedman.
Local System Bib Number:
on1084415932

Abstract:

With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.  Read more...
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"In American Cuisine, Paul Freedman embarks on an epic quest, to locate the roots of American foodways and follow changing tastes through the decades, a search that takes him straight to the heart of Read more...

 
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