American Cuisine: And How It Got This Way Audiobook (Free)

With an ambitious sweep over 2 hundred years, Paul Freedman’s compelling history demonstrates there happens to be an American cuisine.

For years and years, skeptical foreigners-and even millions of Americans-have believed there is no such factor as American cuisine. In recent decades, hamburgers, sizzling hot canines, and pizza have already been thought to define the nation’s palate. Not, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American about American Food: And How It Got IN THIS MANNER cuisine that displays the annals of the country itself.

‘A book to become savored’ (Stephen Aron), American Food is also a repository of anecdotes which will delight meals lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy complications; that poultry Parmesan, the beloved Italian favorite, is in fact an American invention; and that Florida Essential lime pie dates back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman demonstrates American cuisine will be nowhere with no continuous influx of immigrants, who have popularized everything from tacos to sushi rolls.