These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.

Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The ...

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 ...

Miller argues that the story is more complex and surprising than commonly thought.

David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors.

This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food.

This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food.

In the halal tradition, every part of the farm-to-fork cycle has importance. This book is an ideal resource not only for Muslim home cooks, but also for any home cook looking to find delicious and healthy recipes from around the globe.

Packed with fascinating trivia and history, this book defines the distinctive contributions of key regions to American cuisine.

In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe.