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| Fulfilling its mission to collect and preserve all things American, the Smithsonian Institution has amassed a trove of culinary objects from across the continent, such as Julia Child's kitchen, in the National Museum of American History. In this new book, Smithsonian writers and researchers present a grand survey of American cuisine commencing with the earliest Americans, describing how climate and geography shaped the eating habits of Indigenous people from Alaska to Florida. The authors tackle the difficult task of finding one defining dish from each of the 50 states and also showcase the broad swath of comestibles brought to the U.S. by immigrants from Europe, Africa, and Asia. Foods like sushi, Oreos, and yogurt reflect fads and the yearning for novelty. The innovation of mass production fed the nation's servicepeople. Snacks and fast foods that now dominate much of the American diet earn careful coverage. Generally easy-to-follow recipes appear for many of the dishes inventoried, and profiles of such "food people" as George Washington Carver, James Beard, Leah Chase, Joyce Chen, the Harvey girls, and José Andrés offer glimpses of influential personalities past and present. Cultural historians and foodies will learn from and enjoy this comprehensive and colorful book. |
