cooking, american

Examines food culture in the United States from the 1890s to the 1940s, with historical and cultural information on the preparation and consumption of starches, dairy products, sweets, meats, and beverages; holiday and wedding food customs; food preservation and processing; use of electric appliances, such as toasters and percolators; and changing concepts of diet and nutrition; includes photographs and historical recipes.

Describes the history, culture, and traditions of the Northwest and presents numerous recipes from the region, also providing cooking tips.

Describes the history, culture, and traditions of California and presents numerous Californian recipes, also providing cooking tips.

Describes the history, culture, and traditions of the Midwest and presents numerous recipes from the region, also providing cooking tips.

Describes the history, culture, and traditions of Texas and presents numerous Texan recipes, also providing cooking tips.

Describes the history, culture, and traditions of Louisiana and presents numerous recipes from the state, also providing cooking tips.

Describes the history, culture, and traditions of Southern Appalachia and presents numerous recipes from the region, also providing cooking tips.

Describes the history, culture, and traditions of New England and presents numerous recipes from the region, also providing cooking tips.

Describes the history, culture, and traditions of the Mid-Atlantic states and presents numerous recipes from the region, also providing cooking tips.

Chronicles America's food revolution, describing how the nation became obsessed with celebrity chefs, fancy vegetables, top-of-the-line fridges, and destination restaurants and exploring how this revolution has changed the way Americans eat.