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American Cuisine: And How It Got This Way
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(Buch) |
Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!
| Lieferstatus: |
 Auf Bestellung (Lieferzeit unbekannt) |
| Veröffentlichung: |
November 2019
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| Genre: |
Sprache |
| ISBN: |
9781631494628 |
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EAN-Code:
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9781631494628 |
| Verlag: |
WW Norton & Co |
| Einband: |
Gebunden |
| Sprache: |
English
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| Dimensionen: |
H 187 mm / B 242 mm / D 27 mm |
| Gewicht: |
986 gr |
| Seiten: |
528 |
| Bewertung: |
Titel bewerten / Meinung schreiben
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| 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. |
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