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American Cuisine And How It Got This Way

Freedman Paul
Innbundet / 2019 / Engelsk

Produktdetaljer

ISBN
9781631494628
Publisert
2019-11-19
Utgiver
Vendor
Liveright Publishing Corporation
Vekt
968 gr
Høyde
241 mm
Bredde
185 mm
Dybde
33 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
528

Forfatter
Freedman Paul

Om bidragsyterne

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.  

American Cuisine And How It Got This Way

Freedman Paul
Innbundet / 2019 / Engelsk
Freedman Paul
Innbundet / 2019 / Engelsk
Nettpris:
593,-
Levering 7-20 dager
Sjekk lagerstatus i butikk

"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 American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry."

- William Grimes, former New York Times restaurant critic,

"This fascinating book delves into American cuisine with gusto."

- Choice,

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.
Les mer
With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.

Relaterte produkter

"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 American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry."

- William Grimes, former New York Times restaurant critic,

"This fascinating book delves into American cuisine with gusto."

- Choice,

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.
Les mer
With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.

Produktdetaljer

ISBN
9781631494628
Publisert
2019-11-19
Utgiver
Vendor
Liveright Publishing Corporation
Vekt
968 gr
Høyde
241 mm
Bredde
185 mm
Dybde
33 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
528

Forfatter
Freedman Paul

Om bidragsyterne

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.  

Relaterte produkter