Overview

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation shaped by immigration, the United States boasts a culinary landscape and food traditions unmatched by most countries. This volume in the Global Kitchen series explores all facets of food culture in the United States, from Native American influences and early Colonial fare to contemporary dining trends. It opens with a chronology that highlights key moments in U.S. history through the lens of food, setting the stage for a deeper exploration of the nation’s culinary evolution. The book explores American cuisine course by course, from appetizers to desserts, with recipes that round out each chapter. It highlights the everyday meals and familiar flavors that define American food. It also covers holiday and special occasion dishes, the rise of street food and snacks, and the influence of restaurants on how and what Americans eat. The final chapter addresses current dietary trends and health concerns, offering a well-rounded look at the nation's evolving food culture.

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Table of Contents

Reviews

Kraig offers representative recipes from historical periods and culinary traditions, and he's adapted them to modern measurements and appliances to make them readily reproducible. Food historians will find Kraig's insights helpful. * Booklist * Recommended. Lower- and upper-division undergraduates. General readers. * Choice *

Author Information

Bruce Kraig, PhD, is professor emeritus in history and humanities at Roosevelt University, USA and adjunct faculty at the Culinary School of Kendall College, USA.

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