Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. • 48 entries on the development, popularization, and adaptation of each dish • Numerous recipes • Historical photographs of American foods • Recommended reading lists for each chapter
These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
This collection of America's favorite fare offers healthy versions of classics new and old, memory-making recipes from all walks of life and regions, and returns the most beloved American dishes to the table.
Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ...
When the custard is cool, take the filo from the package and lay it flat on the counter. Cover with a damp towel so it doesn't dry out. Working quickly, remove one sheet, brush it with melted butter, and lay it in a 9 by 13-inch pan.
According to Piersen, “It was African Americans, not Europeans who came up with the first medical procedures that ... Gladys L. Knight See also: Family Life; Folktales; Medicine, Health, and Healing; Voodoo, Tricks, and Tricksters ...
How Foods Shaped Civilization from the Ancient World to the Present Christopher Cumo. favored sugar from Egypt rather than India ... One's African heritage, once a source of pride, became a vexation in the crucible of sugar and slavery.
See also Bakeries and Bakery Goods; French Influence on American Food Reference Chevallier, Jim. August Zang and the French Croissant: How Viennoiserie Came to France. 2nd ed. n.p.: n.p., 2009.
Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ...
American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.
The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans' eating habits may change in the years to come.