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American cuisine :and how it got this way /

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	American cuisine :/ Paul Freedman.
其他題名:	and how it got this way /
著者:	Freedman, Paul,
出版された:	New York, NY :Liveright Publishing Corporation,c2019.
記述:	xxvi,451 p. :ill. (some col.) ;25 cm.
主題:	Cooking, American. -
国際標準図書番号 (ISBN):	9781631494628 (bound) :
国際標準図書番号 (ISBN):	1631494627 (bound)

American cuisine :and how it got this way /
Freedman, Paul,1949-

American cuisine :and how it got this way /Paul Freedman. - 1st ed. - New York, NY :Liveright Publishing Corporation,c2019. - xxvi,451 p. :ill. (some col.) ;25 cm.

Includes bibliographical references (p. 415-429) and index.

Introduction: what is American cuisine? -- Flowering and fading: American regional food -- Culinary nostalgia -- Community cookbooks -- The golden age of food processing, 1880-1970 -- Why Americans welcomed industrial food -- Women and food in the twentieth century --- Have your cake,choose from our fifteen fabulous flavors, and eat it too -- "Ethnic" restaurants -- The magical 1970s -- The food revolution grows up -- Food in the year 2020 and beyond

"With an ambitious sweep over two hundred years, Paul Freedman's lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners--and even millions of Americans--have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thoughtto define the nation's palate. Not so, says food historianPaul Freedman, who demonstrates that there is an exuberantand diverse, if not always coherent, American cuisine thatreflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes--regionality, standardization, and variety--that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork ofregional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious "plantation hospitality," rendering invisible the African Americans who originated much of the region's food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardizedproducts--such as canned peas, baloney, sliced white bread,and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition "experts," marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, "dainty," colorful, but tasteless dishes--tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. "A book to be savored" (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: howdry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only tothe 1940s and was based on a recipe developed by Borden's condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything fromtacos to sushi rolls"--

ISBN: 9781631494628 (bound) :NT855

LCCN: 2019029642Subjects--Topical Terms:

190470
Cooking, American.

LC Class. No.: TX715 / .F8626 2019

Dewey Class. No.: 641.5973

American cuisine :and how it got this way /
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020 $a 1631494627 (bound)
035 $a (OCoLC)1084415932
035 $a 1084415932
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042 $a pcc
050 0 0 $a TX715 $b .F8626 2019
082 0 0 $a 641.5973 $2 23
100 1 $a Freedman, Paul, $d 1949- $3 1000131205
245 1 0 $a American cuisine : $b and how it got this way / $c Paul Freedman.
250 $a 1st ed.
260 # $a New York, NY : $b Liveright Publishing Corporation, $c c2019.
300 $a xxvi,451 p. : $b ill. (some col.) ; $c 25 cm.
504 $a Includes bibliographical references (p. 415-429) and index.
505 0 # $a Introduction: what is American cuisine? -- Flowering and fading: American regional food -- Culinary nostalgia -- Community cookbooks -- The golden age of food processing, 1880-1970 -- Why Americans welcomed industrial food -- Women and food in the twentieth century --- Have your cake,choose from our fifteen fabulous flavors, and eat it too -- "Ethnic" restaurants -- The magical 1970s -- The food revolution grows up -- Food in the year 2020 and beyond
520 # $a "With an ambitious sweep over two hundred years, Paul Freedman's lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners--and even millions of Americans--have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thoughtto define the nation's palate. Not so, says food historianPaul Freedman, who demonstrates that there is an exuberantand diverse, if not always coherent, American cuisine thatreflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes--regionality, standardization, and variety--that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork ofregional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious "plantation hospitality," rendering invisible the African Americans who originated much of the region's food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardizedproducts--such as canned peas, baloney, sliced white bread,and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition "experts," marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, "dainty," colorful, but tasteless dishes--tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. "A book to be savored" (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: howdry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only tothe 1940s and was based on a recipe developed by Borden's condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything fromtacos to sushi rolls"-- $c Provided by publisher
650 # 0 $a Cooking, American. $3 190470