Food Cultures of the United States

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.

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.