American Cuisine - And How It Got This Way (Hardcover)

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.

General

Imprint:	Liveright Publishing Corporation
Country of origin:	United States
Release date:	November 2019
Authors:	Paul Freedman
Dimensions:	241 x 185 x 33mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	528
ISBN-13:	978-1-63149-462-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine Books > Language & Literature > Literature: texts > Essays, journals, letters & other prose works > General Books > Humanities > History > History of specific subjects > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > History > History of specific subjects > General Books > Food & Drink > General cookery > General Books > Food & Drink > National & regional cuisine
LSN:	1-63149-462-7
Barcode:	9781631494628

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