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American Cuisine

Audiobook
Nonfiction: Food
Unabridged   13.5 hour(s)
Publication date: 10/15/2019

NEW! Now Available

American Cuisine

And How It Got This Way

Available from major retailers or BUY FROM AMAZON
Audio CD ISBN:9781684574858
Digital Download ISBN:9781684574841

Summary

With an ambitious sweep over two hundred years, Paul Freedman's compelling history shows that there actually is an American cuisine.

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Product Description

With an ambitious sweep over two hundred years, Paul Freedman's compelling 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 demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.

"A book to be savored" (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden's condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.

Reviews/Praise

“[A] significant, thoroughly researched survey of food and cooking in the U.S.... Both serious researchers and armchair readers will find education and amusement here.” —Booklist Starred Review

“Well-researched.... History buffs will dig into this astute culinary narrative.” —Publishers Weekly

“A sweeping, thoroughly researched social and cultural history of America through its changing food habits and practices.... Freedman also offers entertaining profiles of many notable chefs, including Alice Waters, Thomas Keller, and René Redzepi, whose influences have reformed how many Americans eat. A spirited, abundantly illustrated food history.”—Kirkus Reviews

Author Bio

Paul Freedman is a history professor at Yale University and the acclaimed author of Ten Restaurants That Changed America, which was named a Washington Post Notable Book of the Year and praised as "essential" by the Wall Street Journal Magazine. He lives in Pelham, New York.