The American And His Food
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The American And His Food
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Author : Richard Osborn Cummings
language : en
Publisher:
Release Date : 1941
The American And His Food written by Richard Osborn Cummings and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1941 with Cost and standard of living categories.
The American And His Food
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Author : Richard Osborn Cummings
language : en
Publisher:
Release Date : 1940
The American And His Food written by Richard Osborn Cummings and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with categories.
The American And His Food
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Author : Richard Osborn Cummings
language : en
Publisher: Ayer Company Pub
Release Date : 1970-01-01
The American And His Food written by Richard Osborn Cummings and has been published by Ayer Company Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970-01-01 with Cooking categories.
Encyclopedia Of American Food And Drink
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Author : John F. Mariani
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2014-02-04
Encyclopedia Of American Food And Drink written by John F. Mariani and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-04 with Cooking categories.
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Paradox Of Plenty
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Author : Harvey Levenstein
language : en
Publisher: Univ of California Press
Release Date : 2003-05-30
Paradox Of Plenty written by Harvey Levenstein and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-30 with Cooking categories.
This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs.
Food Americana
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Author : David Page
language : en
Publisher: Mango Media Inc.
Release Date : 2021-05-04
Food Americana written by David Page and has been published by Mango Media Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-04 with Antiques & Collectibles categories.
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
Revolution At The Table
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Author : Harvey Levenstein
language : en
Publisher: Univ of California Press
Release Date : 2003-05-30
Revolution At The Table written by Harvey Levenstein and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-30 with Cooking categories.
This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
American Food
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Author : Evan Jones
language : en
Publisher: Harry N. Abrams
Release Date : 2007-05-29
American Food written by Evan Jones and has been published by Harry N. Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-29 with Cooking categories.
In a journey stuffed with delicious history and delightful anecdotes, Jones traces the American culinary heritage from colonial times to the present in this culinary classic, reformatted for a new generation of food lovers, and with over 500 recipes.
American Food Writing An Anthology With Classic Recipes
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Author : Molly O'Neill
language : en
Publisher: National Geographic Books
Release Date : 2009-01-22
American Food Writing An Anthology With Classic Recipes written by Molly O'Neill and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-22 with Cooking categories.
In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.
Food In The Gilded Age
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Author : Robert Dirks
language : en
Publisher: Rowman & Littlefield
Release Date : 2016-04-14
Food In The Gilded Age written by Robert Dirks and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-14 with Cooking categories.
The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.