For centuries, skeptical foreigners and even millions of Americans have believed there was no such thing as American cuisine In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation s palate Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.Combining historical rigor and culinary passion, Freedman underscores three recurrent themes regionality, standardization, and variety that shape a completely novel history of the United States.From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious plantation hospitality, rendering invisible the African Americans who originated much of the region s food.As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed A new urban class clad for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products such as canned peas, baloney, sliced white bread, and jarred baby food.By the early twentieth century, the era of homogenized American food was in full swing Bolstered by nutrition experts, marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, importantly, was convenient and nutritious No group was susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges The solution companies offered was time saving recipes using modern processed helpers Men supposedly liked hearty food, while women were portrayed as fond of fussy, dainty, colorful, but tasteless dishes tuna salad sandwiches, multicolored Jell O, or artificial crab toppings.The 1970s saw the zenith of processed food hegemony, but also the beginning of a food revolution in California What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided The result was a farm to table trend that continues to dominate A book to be savored Stephen Aron , American Cuisine is also a repository of anecdotes that will delight food lovers how dry cereal was created by William Kellogg for people with digestive and low energy problems that chicken Parmesan, the beloved Italian favorite, is actually an American invention and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden s condensed milk More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls Impeccably researched, intellectually satisfying, and hugely readable Simon Majumdar , American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had. Best Download American Cuisine: And How It Got This Way by Paul Freedman For Kindle ePUB or eBook – cricketworldcuplivestreaming.com
Paul H Freedman is the Chester D Tripp Professor of History at Yale University He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.His 1999 book Images of the Medieval Peasant won the Medieval Academy s prestigious Haskins Medal Professor Freedman specializes in medieval social history, the history of Spain, comparative studies of the peasantry, trade in luxury products, and history of cuisine.Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley He earned a Ph.D in History at the same institution in 1978 His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona This resulted in the publication of The Diocese of Vic Tradition and Regeneration in Medieval Catalonia 1983.Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997 At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes He was awarded Vanderbilt s Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991 1992 During that time he published his second book, Origins of Peasant Servitude in Medieval Catalonia 1991.Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program and Chair of the History Department He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies as part of a team taught course.Freedman was a visiting fellow at the Max Planck Institut f r Geschichte in G ttingen in 2000 and was directeur d tudes Associ at the cole des Hautes tudes en Sciences Sociales in Paris in 1995 He also published his third book, Images of the Medieval Peasant 1999 and two collections of essays Church, Law and Society in Catalonia, 900 1500 and Assaigs d historia de la pagesia catalana writings on the history of the Catalan peasantry translated into Catalan.More recently Freedman edited Food The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames Hudson London and in the US by the University of California Press 2007 His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press It is entitled Out of the East Spices and the Medieval Imagination Freedman also edited two other collections with Caroline Walker Bynum, Last Things Death and the Apocalypse in the Middle Ages 1999 and with Monique Bourin, Forms of Servitude in Northern and Central Europe 2005.A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d Estudis Catalans He is a member of the American Philosophical Society and the American Academy of Arts and Sciences His honors include a 2008 cookbook award reference and technical from the International Association of Culinary Professionals for Food The History of Taste and three awards for Images of the Medieval Peasant the Haskins Medal of the Medieval Academy 2002 , the 2001 Otto Gr ndler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado He won the American Historical Association s Premio del Rey Prize in 1992 for The Origins of Peasant Servitude in Medieval Catalonia and shared the Medieval Academy s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.
- 528 pages
- American Cuisine: And How It Got This Way
- Paul Freedman
- 19 February 2018 Paul Freedman