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American Cuisine - And How It Got This Way (Paperback)
Loot Price: R442
Discovery Miles 4 420
You Save: R158
(26%)
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American Cuisine - And How It Got This Way (Paperback)
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List price R600
Loot Price R442
Discovery Miles 4 420
You Save R158 (26%)
Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.
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Hailed as a "grand theory of the American appetite" (Rien Fertel,
Wall Street Journal), food historian Paul Freedman's American
Cuisine demonstrates that there is an exuberant, diverse, if not
always coherent, American cuisine that reflects the history of the
nation itself. Combining historical rigor and culinary passion,
Freedman underscores three recurrent themes-regionality,
standardization, and variety-that shape a "captivating history"
(Drew Tewksbury, Los Angeles Times) of American culinary habits
from post-colonial days to the present. The book is also filled
with anecdotes that will delight food lovers: * how dry cereal was
created by William Kellogg for people with digestive problems; *
that Chicken Parmesan is actually an American invention; * and that
Florida Key-Lime Pie, based on a recipe developed by Borden's
condensed milk, goes back only to the 1940s. A new standard in
culinary history, American Cuisine is an "an essential book"
(Jacques Pepin) that sheds fascinating light on a past most of us
thought we never had.
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