But, the inclusion of 40 nonalcoholic variations of cocktails is interesting. You might say that it's a sign of the times and evidence of Williams' marketing savvy. Then again, perhaps she, like too many of us, has gone to enough swinging cocktail parties to know that there are fragile people among us who desperately need a hand in order to fit in as we all cross that shaky bridge between two different American ways of life. Either way, it appears we have matured as a nation, at least so far as the tricky art of imbibing is concerned. On to the next Big Thing.
Some foods are central to American eating habits.
Macaroni and Cheese, the Hamburger and Egg Foo Young all originated in the United States and all are a testament to the cultural melting pot that is American dining. These dishes, and more, are described in The Dictionary of American Food and Drink by John F. Mariani. The tome contains American food slang, the history of beverages, lore, legends and over 500 classic recipes. Some of the entries will surprise even the most ardent food and recipe enthusiast. The first edition of this book, which appeared in the US in 1993, did not cover all the domaines of Burgundy.