American Cuisine: And How It Got This Way - Couverture rigide

Freedman, Paul

Couverture rigide

ISBN 10 : 1631494627 ISBN 13 : 9781631494628

Editeur : Liveright Publishing Corporation, 2019

A propos du livre

Présentation de l'éditeur :

With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.

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.

Biographie de l'auteur :

Paul Freedman is a history professor at Yale University and the acclaimed author of Ten Restaurants That Changed America, which was named a Washington Post Notable Book of the Year and praised as "essential" by the Wall Street Journal Magazine. He lives in Pelham, New York. s a history professor at Yale University.

À propos de cette édition

• Éditeur: Liveright Publishing Corporation
• Date d'édition: 2019
• ISBN 10: 1631494627
• ISBN 13: 9781631494628
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 528