American Cuisine: And How It Got This Way


      American Cuisine: And How It Got This Way
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.

Book ✓ 
      American Cuisine: And How It Got This Way
 PDF Author ✓ Paul Freedman Ê – cricketworldcuplivestreaming.com
  • Hardcover
  • 528 pages
  • American Cuisine: And How It Got This Way
  • Paul Freedman
  • 19 February 2018
  • 1631494627

10 thoughts on “ American Cuisine: And How It Got This Way

  1. says:

    I won this Advanced Uncorrected Proof in a Goodreads Giveaway As an Advanced Uncorrected Proof, it certainly neededediting That is my main reason for the 4 star rating It still needs a bit of improvement Still, I managed to get through it all and not lose sight of what was being said in the book Likewise, I hope my review does not suffer from poor editing I certainly apologize, in advance, if it does As a person who enjoys history and food, I found this book a delightful combination I won this Advanced Uncorrected Proof in a Goodreads Giveaway As an Advanced Uncorrected Proof, it certainly neededediting That is my main reason for the 4 star rating It still needs a bit of improvement Still, I managed to get through it all and not lose sight of what was being said in the book Likewise, I hope my review does not suffer from poor editing I certainly apologize, in advance, if it does As a person who enjoys history and food, I found this book a delightful combination of these two subject matters For the last 16 years, I have been on a quest to understand food, nutrition and its effect on human health and in particular, its role in both contributing to autoimmu...

  2. says:

    Thanks to W.W Norton Company and the Liveright imprint for giving me an advanced readers copy of this book This food history dates from colonial times but focuses mostly on the 1890s and the beginnings of mass food production onward and provides necessary complications to a number of simple notions about American cuisine Over the decades, our national cuisine has been conceived of as being traditionless, as consisting of regional dishes, or as reflecting a melting pot of immigrants, Thanks to W.W Norton Company and the Liveright imprint for giving me an advanced readers copy of this book This food history dates from colonial times but focuses mostly on the 1890s and the beginnings of mass food production onward and provides necessary complications to a number of simple notio...

  3. says:

    Excellent book

  4. says:

    3.5 stars This is a fun introduction to American cuisine It s midway between a popular work and an academic work A good place to start when you get to a part that particularly interests you, look in the footnotes and see what books were referenced and then read those to goin depth The author repeats himself in parts, not just with info but with throwaway jokes, and I thinkediting would have gone a long way Occasionally there are sections where important info seemed to be left 3.5 stars This is a fun introduction to American cuisine It s midway between a popular work and an acade...

  5. says:

    I felt he was a blowhard who has no idea that American Cuisine is a combination of our melting pot culture He looked his nose down on the weird mid century recipes the simple foods of the working class He completely ignores the midwest. the land of farming stockyards because of trains He continued to go back to Southern foods of junior league women or the upscale restaurants of the east I got through over half the book if he didnt mention fried chicken then he mentioned I felt he was a blowhard who has no idea that American Cuisine is a combination of our melting pot culture He looked his nose down on the weird mid century recipes the simple foods of the working class He completely ignores the midwest. the land of farming stockyards because of trains He continued to go back to Southern foo...

  6. says:

    It s time for dinner and we have a decision to make Should we have Chinese or Italian, or how about some Thai at that new little restaurant that just opened across the street Maybe sushi or a sit down at a fancy French restaurant So many styles of cooking, but where is American in all this That s the question Paul Freedman has set out to answer and he does so admirably Taking on the history of food in America, he gives us a 200 year course in everything from ethnic foods, to desserts, to It s time for dinner and we have a decision to make Should we have Chinese or Italian, or how about some Thai at that new little restaurant that just opened across the street Maybe sushi or a sit down at a fancy French ...

  7. says:

    If you ve already read fairly extensively about American food ways, you probably won t learn all that much by reading this title However, it is a knowledgeable and comprehensive overview of the subject of just what constitutes American cuisine ...

  8. says:

    Just abandoned It was a little academic and I struggled to get through it before it was due back to the library Interesting, though not what I thought it would be Biggest takeaway There was once vegetable flavored Jell O.

  9. says:

    Not really great on audio

  10. says:

    This was a very interesting book Unfortunately, the length of the audiobook combined with the busyness of my life meant that it took me nearly a month to finish it, and I don t think I benefited from Freedman s argument, which seemed well reasoned and well structured He also includes many place names, recipes, and other items that would have been easier to appreciate in text form Still, I definitely recommend this to anyone interested in American food history who doesn t mind a slightlyThis was a very interesting book Unfortunately, the length of the audiobook combined with the busyness of my life meant that it...

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