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, .
Liveright Publishing Corporation American cuisine: and how it got this way, paperback/paul freedman
