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- 528pages
- 19 heures de lecture
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Exploring the evolution of American culinary habits from post-colonial times to the present, this work highlights the themes of regionality, standardization, and variety that define the nation's diverse cuisine. Food historian Paul Freedman combines meticulous research with a passion for food, offering a captivating narrative enriched with engaging anecdotes that will appeal to food enthusiasts. His analysis reveals how America's history is intricately woven into its culinary practices, showcasing a vibrant and sometimes chaotic gastronomic landscape.
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American Cuisine: And How It Got This Way, Paul H. Freedman
- Langue
- Année de publication
- 2020
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- (souple)
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- Titre
- American Cuisine: And How It Got This Way
- Langue
- Anglais
- Auteurs
- Paul H. Freedman
- Publié
- 2020
- Format
- souple
- Pages
- 528
- ISBN13
- 9781631498169
- Séries
- Évaluation
- 3,85 sur 5
- Description
- Exploring the evolution of American culinary habits from post-colonial times to the present, this work highlights the themes of regionality, standardization, and variety that define the nation's diverse cuisine. Food historian Paul Freedman combines meticulous research with a passion for food, offering a captivating narrative enriched with engaging anecdotes that will appeal to food enthusiasts. His analysis reveals how America's history is intricately woven into its culinary practices, showcasing a vibrant and sometimes chaotic gastronomic landscape.