For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation’s palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women’s food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.
- ISBN10 1631494627
- ISBN13 9781631494628
- Publish Date 19 November 2019 (first published 15 October 2019)
- Publish Status Active
- Publish Country US
- Publisher WW Norton & Co
- Imprint Liveright Publishing Corporation
- Format Hardcover
- Pages 528
- Language English