American Cuisine: And How It Got This Way

Paul Freedman’s lavishly illustrated history reveals a side of American cuisine that has been overlooked for centuries. Despite the belief that hamburgers, hot dogs, and pizza define the nation’s palate, Freedman demonstrates a diverse and exuberant American cuisine that reflects the country’s history.

Combining historical rigor and culinary passion, Freedman highlights three recurring themes: regionality, standardization, and variety. From the colonial period to after the Civil War, regional cooking styles produced local standouts like gumbo from Louisiana and clam chowder from New England. The book will go through many more periods of time, going into phases where processed food became more prevalent and alternatives that arose in the years following as a direct response, such as the farm to table movements.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)