[Sca-cooks] 'Food and Identity' in the USA

[Volker Bach]

I have been asked to host a one-day culinary history workshop at the American Lit/Culture department of our local university. The topic will be 'Food and Identity'. It goes together with an introductory class on 'American Food Writing'. Now, I freely admit I'm a bit stumped what to read. I don't normally do much past 1800. Does anyone have any suggestions beyond the Oxford Companion to American Food and the Better Homes & Gardens Heritage of America Cookbook?

Thank you

Giano