Food cultures of the United States : recipes, customs, and issues / Bruce Kraig.

Format:

Book

Author/Creator:

Kraig, Bruce, author.

Series:

The Global Kitchen.

The Global Kitchen

Language:

English

Subjects (All):

Food preferences--United States.

Food preferences.

Food habits--United States.

Food habits.

Physical Description:

1 online resource (xxi, 229 pages)

Edition:

1st ed.

Distribution:

New York : Bloomsbury Publishing (US), 2023.

Place of Publication:

Westport, CT : Greenwood, 2020.

System Details:

text file HTML

Summary:

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food-what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter.

Contents:

Series Forewordvii Introductionix Chronologyxv Chapter One Food History 1 Chapter Two Influential Ingredients 23 Chapter Three Appetizers and Side Dishes 45 Chapter Four Main Dishes 65 Chapter Five Desserts 85 Chapter Six Beverages 105 Chapter Seven Holidays and Special Occasions 123 Chapter Eight Street Food and Snacks 143 Chapter Nine Dining Out 165 Chapter Ten Food Issues and Dietary Concerns 185 Glossary 205 Selected Bibliography 217 Index 221

Notes:

Includes bibliographical references and index.

ISBN:

9798400652578

9798216085782

9781440866593

1440866597

OCLC:

1129395146