Today, most Americans eat for more than simply nourishment—they eat to entertain their taste buds and experience new flavors and textures. And yes, some of us even eat to be fashionable. Credit is due to a select group of groundbreaking cooks and food lovers for greatly expanding the American palate over the course of the last 60 years.
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book.
Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat.
Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
• Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions
• Includes contributions from 18 distinguished scholars, librarians, and journalists
• Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy
• Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings
• Suggestions for further reading follow each profile
• Sheds light upon the lives and creative genius of some of the best and most famous chefs, cooks, and food writers
• Reveals an exciting American food revolution in 24 biographies
• Includes coverage of food celebrities such as Julia Child and Anthony Bourdain, deeply respected food writers such as M.F.K. Fisher, as well as the famed Culinary Institute of America and Betty Crocker
• Ideal for the collections of public, secondary, university, and professional libraries as well as for general readers