Paul Freedman - American Cuisine: And How It Got This Way — in conversation with Ashanté M Reese

Upcoming Event
Saturday, October 19, 2019 - 3:30pm to 4:30pm

A Yale history professor, Freeman follows his Ten Restaurants That Changed America with a sweeping chronicle of American culinary habits from the nation’s founding to today. Tracing the growth of an elusive, but distinct, American cuisine, Freeman charts the development of regional foods, shows how they were homogenized by the 20th-century’s standardized processing, then tracks the 1970s food revolution and the farm-to-table movement that has followed. As much a story of America as of American food, the book also illuminates the influence of race, class, advertising, and the many immigrants who have played a major role in the ongoing evolution of American foods and tastes.

Freeman will be in conversation with Dr. Ashanté M Reese, assistant professor in the department of Geography and Environmental Sciences at UMBC and author of Black Food Geographies: Race, Food Access, and Self-Reliance in Washington, DC

5015 Connecticut Ave NW
Washington, DC 20008
Non Fiction
American Cuisine: And How It Got This Way Cover Image
$39.95
ISBN: 9781631494628
Availability: In Stock—Click for Locations
Published: Liveright Publishing Corporation - October 15th, 2019

Not Signed or Personalized