This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100…mehr
This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Jonathan Deutsch, PhD, is Professor of Culinary Arts and Food Science at Drexel University, where he oversees the Drexel Food Lab, a student-driven product development and food innovation lab. He is a classically trained chef.
Inhaltsangabe
Preface Introduction Akutaq Alligator Anadama Bread Armadillo Barbacoa Bean-Hole Beans Bear Bergers Bialy Blood Boiled Peanuts Bone Marrow Booyah Boudin Blanc and Noir Brains Bread-and-Butter Pickles Brunswick Stew Buffalo Burgoo Cactus Cannabis Cape May Salt Oysters Catfish and Waffles Chaudin Cheese Ball Cheese Curds Cheesesteak Cherry Pie Chicken Feet Chicken-Fried Steak Chicory Coffee Chislic Chow-Chow Cincinnati Chili Coddies Coffee Milk Deep-Dish Pizza Deep-Fried Fair Foods Dorothy Lynch Dundas Sheep Stew Eel Emu Fastnacht Fluffernutter Foie Gras Fried Green Tomatoes Frito Pie Frog Eye Salad Fry Sauce Frybread Funnel Cake Garbage Plate Geoduck Goat Goetta Gooey Butter Cake Grits Gumbo Half-Smoke Hoagie Hoppin' John Horseshoe Sandwich Hot Dish Huckleberry Ice Cream Hush Puppies Insects Intestines Jambalaya Kentucky Hot Brown King Cake Kishke Kombucha Koolickles Livermush Loco Moco Loose Meat Sandwich Lutefisk Maple Muffuletta Muskrat Olive Loaf Peeps Pemmican Pig's Ears Pig's Snout and Tail Pittsburgh Sandwich Poi Poke Polish Boy Sandwich Pork Roll Potica Poutine Râpée Râpée Pie Red-Eye Gravy Roadkill Root Beer and Birch Beer Salt Pork Scrapple Shoofly Pie Slinger Snake Son-of-a-B-tch Stew Sonoran Hot Dog Spam Spiedies Squirrel Steamed Cheeseburgers Succotash Testicles Turducken Turtle Walrus Flipper Watergate Salad Whoopie Pie Selected Bibliography About the Editor and Contributors Index
