This comprehensive volume examines the history of American food
culture and cuisine today, from staple ingredients to dietary
concerns. Everyday, without realizing it, Americans plan their days
around food-what to make for dinner, where to meet for brunch, what
to bring to a party. As a nation of immigrants, the U.S. has food
and foodways that few countries in the world have. This addition to
the Global Kitchen series examines all aspects of food culture in
the United States, from the early Colonial period and Native
American influences on the new immigrants' food to the modern era.
The volume opens with a Chronology that looks at United States
history and significant food events. Coverage then dives deep into
the history of food in the U.S., and is followed by a chapter on
influential ingredients in American cooking. Chapters break down
American cuisine into appetizers and side dishes, main dishes, and
desserts, looking at typical meals and flavors that characterize
it. Additional chapters examine food eaten during holidays and on
special occasions, street food and snacks, and restauarants. A
final chapter looks at issues and dietary concerns. Recipes round
out each chapter. Provides a comprehensive view of dishes that
Americans eat and drink at all times of day and night Examines how
American food reflects the country's immigrant origins Addresses
problems in food production, nutrition, and practices in light of
major changes in environments and society A Chronology provides an
at-a-glance look at food history in the United States Recipes
accompany each chapter, perfect for student readers and general
audiences to try out at home Sidebars help to illuminate the text,
providing anecdotal "fun facts" about food in American culture
General
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