by: Paul Freedman
Publisher: pLiverightBook Description
A robust historical trek through America’s restaurant cuisine over three centuries.
Rather than a mere listing of the 10 best restaurants in the country, Freedman (History/Yale Univ.; Out of the East: Spices and the Medieval Imaginat ... more
Publisher: pHarperBook Description
A history of the struggle to put food on American tables during the Great Depression.
“Food, like language, is always in motion, propelled by the same events that fill our history books,” write culinary experts Coe (Chop Suey: A Cu ... more