For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, t

Examines America's regions and cooking styles providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A compan

Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional id

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. I

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries,