Description
Book SynopsisTrade Review. . .This trip is enhanced with fact bubbles and primary sources, bold food photography, and recipes sprinkled throughout. Additional chapters featuring food fads add nostalgia and humor while the chapter on personalities who shaped our cuisine is filled with unexpected facts . . . it will become a favorite among history buffs and foodies alike as they ramble through all the places, events, trends, and contributors that made up the nation’s foodways. VERDICT Suffused with facts, fun, and recipes, food and history enthusiasts will love this book. — Library Journal (starred review) Fulfilling its mission to collect and preserve all things American, the Smithsonian Institution has amassed a trove of culinary objects from across the continent, such as Julia Child’s kitchen, in the National Museum of American History . . .Cultural historians and foodies will learn from and enjoy this comprehensive and colorful book. — Booklist (starred review) . . . a beautiful book filled with lovely imagery and a wealth of information . . . learn about Native Americans growers and chefs . . . a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans; and find out how fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. — Eat Your Books
