New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cui

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

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,

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