American Cuisine: And How It Got This Way

American Cuisine: And How It Got This Way

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 Paul Freedman’s gorgeous history paints an epic tale of the roots of American foodways and the shifting tastes that shape our identity. Hailed as a “grand theory of the American appetite,” it delights with historical rigor, culinary passion, and anecdotes, like dry cereal created by William Kellogg, Chicken Parmesan as an American invention, and Key-Lime Pie, based on a 1940s recipe from Borden’s condensed milk. American Cuisine - an “essential book” - is a captivating history that sheds fascinating light on a past most of us thought we never had.

Authored by Paul Freedman


528 pages

85 color illustrations

Measurements: 6.7 x 9.1 inches

Published by‎ Liverlight in 2020