by Simone FM Spinner From the publisher: Allured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication […]
Category: books
Food in the United States, 1890-1945
by Megan J. Elias From the publisher: No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to […]
Food in Colonial and Federal America
by Sandra L. Oliver From the publisher: The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was […]
Sacred Cow, Mad Cow: A History of Food Fears
by Madeleine Ferrieres. Translated by Jody Gladding From the publisher: Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans […]
Revolution in Eating: How the Quest for Food Shaped America
by James E. McWilliams From the publisher: Sugar, pork, beer, corn, cider, scrapple, and hoppin’ John all became staples in the diet of colonial America. The ways Americans cultivated and prepared […]
Eating History: Thirty Turning Points in the Making of American Cuisine
by Andrew F. Smith From the publisher: Food expert and celebrated food historian Andrew F. Smith recountsin delicious detailthe creation of contemporary American cuisine. The diet of the modern American wasn’t […]
Drinking History: Fifteen Turning Points in the Making of American Beverages
by Andrew F. Smith From the publisher: A companion to Andrew F. Smith’s critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts […]
Chow Chop Suey: Food and the Chinese American Journey
by Anne Mendelson From the publisher: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The […]
Chop Suey, USA: The Story of Chinese Food in America
by Yong Chen From the publisher: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. […]
What the Great Ate: A Curious History of Food and Fame
By Matthew Jacob and Mark Jacob From the publisher: In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, […]