Regional American food culture
By: Lucy M. Long.
Series: Food cultures in America; Food cultures in America
Publisher: Greenwood Press; Greenwood
Published: 2009
Place of publication: Santa Barbara, Calif
Language: eng
Number of pages: 241
ISBN-13: 9780313340437; 9780313088063
Subjects: Cookery, American; Diet -- United States; Food habits -- United States
Description: The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. --from publisher description
Notes: Includes bibliographical references (p. [219]-231) and index.
Table of contents: title: Historical overview; title: Major foods and ingredients; title: Cooking; title: Typical meals; title: Eating out; title: Special occasions; title: Diet and health.