Food Cultures of the United States: Recipes, Customs, and Issues

by
Bruce Kraigauthor

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

Food Cultures of the United States: Recipes, Customs, and Issues

20200131

Greenwood

Pages 256
Topics American Food History;Appetizers and Side Dishes;Beverages;Desserts;Dining Out;Environmental Issues;Food Issues and Dietary Concerns;Food Raising Practices;Holidays and Special Occasions;Important Ingredients;Main Dishes;Nutrition;Snacks and Street Food;World History: Culture

Cite this eBook

  • eBook

    9781440866593

Description
Table of Contents

Table of Contents

Food Cultures of the United States: Recipes, Customs, and Issues

Author(s): Kraig, Bruce;
Contributors: Kraig, Bruce;
Abstract:

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 of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era.

The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter.


  • Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night
  • Examines how American food reflects the country's immigrant origins
  • Addresses problems in food production, nutrition, and practices in light of major changes in environments and society
  • A Chronology provides an at-a-glance look at food history in the United States
  • Recipes accompany each chapter, perfect for student readers and general audiences to try out at home
  • Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture

SortTitle: food cultures of the united states: recipes, customs, and issues
Keyword(s): American Food History; Appetizers and Side Dishes; Beverages; Desserts; Dining Out; Environmental Issues; Food Issues and Dietary Concerns; Food Raising Practices; Holidays and Special Occasions; Important Ingredients; Main Dishes; Nutrition; Snacks and Street Food; World History: Culture
Author Info:
Bruce Kraigauthor

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

eISBN-13: 9781440866593
Cover Image URL: ~~FreeAttachments/9781440866593.jpg
Print ISBN-13: 9781440866586
Imprint: Greenwood
Pages: 256
Publication Date: 20200131
Series: The Global Kitchen