Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Twitter RSS feed [?]













Eating in America by Wavery Root and Richard de Rochemont
Find out how early Americans ate and how it compares to your daily fare.
MENU

 

Food History, Philosophy & Reference

Main Page
Book Reviews

   

Best Reads

Main Page
Books & Magazines of Interest
to Foodies

  

Product Reviews

Main Page
Food, Beverages, News,
Books & More

  

 

 

 

 

 

ABOUT THE AUTHOR

Jessica Tagliaferro is a freelance writer in Brooklyn, NY.

 

July 2005

 

Product Reviews / Best Reads / Food History, Philosophy & Reference

Eating in America: A History

By Wavery Root and Richard de Rochemont

This engrossing history explores how a multitude of factors—economic, medical, social, agricultural, environmental, and technological—have shaped American eating habits and attitudes over the past four centuries. I especially enjoyed the early part of this work, which in a writing style as engaging as a Ken Burns documentary, the authors uncover forgotten foods, oftentimes very unappetizing in nature. The authors are conscious of the accusations made throughout the world about American cuisine and gustatory vice for sweets and alcohol—that we have an uneducated palate, our restaurants have been sub-par, etc. But again and again they show how American home chefs did remarkably well, “making do” with what was available. They were highly inventive, while the restaurant industry did not fare well until the influx of immigrants influenced menus and staffing of this now world-class industry.

  • 512 pages
  • Ecco Press
  • 1976, 1994

A favorite book of Jessica Tagliaferro

 

 

 

 

 

 

 

 

 

© Copyright 2005-2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 

 

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact