Food Americana
Mango Media (Verlag)
978-1-64250-586-3 (ISBN)
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"Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor
2021 International Book Awards finalist in History: United States
Living Now Book Award, Silver - Cookbooks, Ethnic Holiday
#1 New Release in History Humor, Food & Cooking, and Media Tie-In Cooking
David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from this two-time Emmy winner comes Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.
The remarkable history of American food. What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more.
Engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.
Food Americana is a riveting ride into everything we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.
Meet engaging characters and legends including:
Alice Waters
Daniel Boulud
Jerry Greenfield of Ben & Jerry’s
Mel Brooks
If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he travelled Europe, Africa, and the Middle East doing two things—covering some of the biggest stories in the world, and developing a passion for some of the world’s most incredible food. Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy’s kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three a.m. breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany’s leading food critic, which turned out not to be the oxymoron one might assume. Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana.
Table of Contents
Chapter 1: Made in America—Our Love Affair with Chinese food
Chapter 2: The Taco Truck Explosion—America’s Passion for Mexican Food
Chapter 3: American Pie—Pizza Nation
Chapter 4: The Bagelization of America (sample chapter attached)
Chapter 5: On a Roll—The American Sushi Story
Chapter 6: Barbecue—From Shack to Chic (sample chapter attached)
Chapter 7: The All-American Burger
Chapter 8: Ice Cream—America’s Favorite Dessert
Chapter 9: The Fried Chicken Renaissance
Chapter 10: Lobster, Oysters, and Caviar
Chapter 11: Wings and Things—Bar Food Favorites
| Erscheinungsdatum | 07.06.2021 |
|---|---|
| Zusatzinfo | b/w photographs of locations, dishes and people; 10 Illustrations |
| Verlagsort | FL |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften | |
| ISBN-10 | 1-64250-586-2 / 1642505862 |
| ISBN-13 | 978-1-64250-586-3 / 9781642505863 |
| Zustand | Neuware |
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