American Cuisine - And How It Got This Way

For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation's palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women's food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.

About the author

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.

 

Product details

• Authors: Paul Freedman, Paul (Yale University) Freedman, Freedman Paul
• Publisher: W. W. Norton & Company
• Languages: English
• Product format: Hardback
• Released: 15.11.2019
• EAN: 9781631494628
• ISBN: 978-1-63149-462-8
• Dimensions: 185 mm x 241 mm x 33 mm
• Weight: 968 g
• Illustrations: 85 color photographs
• Subjects: Fiction > Narrative literature > Letters, diaries; Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > Linguistics and literary studies > General and comparative literary studies; USA, History: specific events & topics, COOKING / Regional & Ethnic / American / General, COOKING / Essays & Narratives, COOKING / History, BIOGRAPHY & AUTOBIOGRAPHY / Culinary, General cookery & recipes, National & regional cuisine, United States of America, USA, History: specific events and topics, Literary essays, National and regional cuisine, General cookery and recipes