An edition of Regional American food culture
(2009)
Regional American food culture
by Lucy M. Long
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The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. --from publisher description
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Subjects
American Cookery, Food habits, Diet, American Cooking, Cooking, american, DIET (Event) fastPlaces
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Book Details
Table of Contents
Historical overview
Major foods and ingredients
Cooking
Typical meals
Eating out
Special occasions
Diet and health.
Edition Notes
Includes bibliographical references (p. [219]-231) and index.
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History
- Created March 26, 2010
- 8 revisions
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| September 14, 2024 | Edited by MARC Bot | import existing book |
| March 16, 2023 | Edited by ImportBot | import existing book |
| December 25, 2022 | Edited by MARC Bot | import existing book |
| February 26, 2022 | Edited by ImportBot | import existing book |
| March 26, 2010 | Created by ImportBot | Imported from Library of Congress MARC record |