Food Cultures of the United States
Recipes, Customs, and Issues
Seiten
2020
Greenwood Press (Verlag)
978-1-4408-6658-6 (ISBN)
Greenwood Press (Verlag)
978-1-4408-6658-6 (ISBN)
This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns.
Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era.
The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter.
Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era.
The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter.
Bruce Kraig, PhD, is professor emeritus in history and humanities at Roosevelt University and adjunct faculty at the Culinary School of Kendall College.
Series Forewordvii
Introductionix
Chronologyxv
Chapter One Food History 1
Chapter Two Influential Ingredients 23
Chapter Three Appetizers and Side Dishes 45
Chapter Four Main Dishes 65
Chapter Five Desserts 85
Chapter Six Beverages 105
Chapter Seven Holidays and Special Occasions 123
Chapter Eight Street Food and Snacks 143
Chapter Nine Dining Out 165
Chapter Ten Food Issues and Dietary Concerns 185
Glossary 205
Selected Bibliography 217
Index 221
| Erscheinungsdatum | 04.02.2020 |
|---|---|
| Reihe/Serie | The Global Kitchen |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 567 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Geisteswissenschaften ► Geschichte | |
| Sozialwissenschaften | |
| ISBN-10 | 1-4408-6658-9 / 1440866589 |
| ISBN-13 | 978-1-4408-6658-6 / 9781440866586 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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