The Taste of America
by JOHN L HESS and Karen Hess
University of Illinois Press, 1972
Paper: 978-0-252-06875-1
Library of Congress Classification TX353.H47 2000
Dewey Decimal Classification 641.30973

ABOUT THIS BOOK | AUTHOR BIOGRAPHY
ABOUT THIS BOOK
This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow.
The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.
This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.
 

See other books on: America | Cooking | Food | Food industry and trade | Taste
See other titles from University of Illinois Press
Nearby on shelf for Home economics / Nutrition. Foods and food supply: