Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	November 2019
Genre:	Sprache
	BIOGRAPHY & AUTOBIOGRAPHY / Culinary / COOKING / Essays & Narratives / COOKING / History / COOKING / Regional & Ethnic / American / General / General cookery & recipes / General cookery and recipes / History# specific events & topics / History# specific events and topics / Literary essays / National & regional cuisine / National and regional cuisine / United States of America, USA / USA
ISBN:	9781631494628
EAN-Code:	9781631494628
Verlag:	W. W. Norton & Company
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 241 mm / B 185 mm / D 33 mm
Gewicht:	968 gr
Illustration:	85 color photographs
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation's palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women's food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.