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Winner of the 1999 Versailles WorldCookbook Fair Award For Best CulinaryHistory, English LanguageIn Leslie Brenners "witty and sumptuous" look at the history of the American food revolution, an awardwinning food writer traces a fascinating culinary heritage and looks to a promising future. Hundreds of years ago, Native Americans feasted on regional ingredients like Olympia oysters, fresh herbs, and wild fowl. Now the best American chefs are returning to those roots. How did we get here? From the Puritan diet to Prohibition, from Julia Child through waves of immigration in the 1960s, Brenner traces the evolution of a national cuisine in delicious detail. Highlighted by interviews with Amerias leading culinary innovators, including Julia Child, Alice Waters, and Robert Mondaviand aided by heaping dollops of wit and opinionBrenner serves up a singular history of American cuisine that will be of deep interest to anyone who loves to eat well.
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