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Product details
- ISBN 9781631494628
- Weight: 968g
- Dimensions: 185 x 241mm
- Publication Date: 19 Nov 2019
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
Paul Freedman is a history professor at Yale University. The author of the highly acclaimed Ten Restaurants That Changed America, Freedman lives in Pelham, New York.
