American Cuisine

Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers:


· how dry cereal was created by William Kellogg for people with digestive problems;

· that Chicken Parmesan is actually an American invention;

· and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s.


A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.

Salutat ca o „mare teorie a apetitului american” (Rien Fertel, Wall Street Journal), American Cuisine al istoricului alimentar Paul Freedman demonstreaza ca exista o bucatarie americana exuberanta, diversa, daca nu intotdeauna coerenta, care reflecta istoria natiunii in sine. . Combinand rigoarea istorica si pasiunea culinara, Freedman subliniaza trei teme recurente - regionalitate, standardizare si varietate - care modeleaza o „istorie captivanta” (Drew Tewksbury, Los Angeles Times) a obiceiurilor culinare americane din zilele post-coloniale pana in prezent.