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Type: BOOK - Published: 2002-01-01 - Publisher:
New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cui
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Pages: 0
Type: BOOK - Published: 2012 - Publisher: Prentice Hall
For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, t
Language: en
Pages: 498
Pages: 498
Type: BOOK - Published: 2015-03-30 - Publisher: John Wiley & Sons
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. I
Language: en
Pages: 528
Pages: 528
Type: BOOK - Published: 2019-10-15 - Publisher: Liveright Publishing
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries,
Language: en
Pages: 266
Pages: 266
Type: BOOK - Published: 2009-10-13 - Publisher: Bloomsbury Publishing USA
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional id