America Eats Out
Title | America Eats Out PDF eBook |
Author | John F. Mariani |
Publisher | William Morrow |
Pages | 296 |
Release | 1991 |
Genre | Business & Economics |
ISBN |
From stagecoach stops to sushi bars, America Eats Out traces how the entrepreurial spirit of you-gotta-have-a-gimmick has been the driving force behind the restaurant business since hungry hordes first set foot on these shores. 200 black-and-white photographs.
America Eats!
Title | America Eats! PDF eBook |
Author | Pat Willard |
Publisher | Bloomsbury Publishing USA |
Pages | 418 |
Release | 2011-01-15 |
Genre | Cooking |
ISBN | 1608196666 |
Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to document the roots of our diverse culinary cuisine. America Eats!, as the project was entitled, was never published. With the unpublished WPA manuscript as her guide, Willard visits the sites of American foods past glory to explore whether American traditional cuisine is still as healthy and vibrant today as it was then.
How America Eats
Title | How America Eats PDF eBook |
Author | Jennifer Jensen Wallach |
Publisher | Rowman & Littlefield |
Pages | 259 |
Release | 2013 |
Genre | Cooking |
ISBN | 1442208740 |
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
America Eats
Title | America Eats PDF eBook |
Author | William Woys Weaver |
Publisher | HarperCollins Publishers |
Pages | 220 |
Release | 1989 |
Genre | Cooking |
ISBN |
America Eats: Forms of Edible Folk Art -- The Eye Eats First -- The Culture Hearth & Regional Style -- More than Plain Cooking -- Cakes for Angels: From Ash to Cooking with Gas -- Lady Washington & Folk Nouveau.
The American Way of Eating
Title | The American Way of Eating PDF eBook |
Author | Tracie McMillan |
Publisher | Simon and Schuster |
Pages | 338 |
Release | 2012-02-21 |
Genre | Business & Economics |
ISBN | 1439171955 |
A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.
A Revolution in Eating
Title | A Revolution in Eating PDF eBook |
Author | James E. McWilliams |
Publisher | Columbia University Press |
Pages | 414 |
Release | 2005 |
Genre | Cooking |
ISBN | 9780231129923 |
History of food in the United States.
The Food Explorer
Title | The Food Explorer PDF eBook |
Author | Daniel Stone |
Publisher | Penguin |
Pages | 418 |
Release | 2019-02-05 |
Genre | Social Science |
ISBN | 1101990597 |
The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book