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

[Terry Decker]

Flandrin and Montanari, Food: A Culinary History, has information on how 
American foodstuffs changed Europe and the rise of regional cuisines.  The 
Cambridge World History of Food Vol. II has a nice section on North America 
from 1492 to the Present.  And you can also dig into some of the older stuff 
like Toussaint-Samat and Tannehill.

Bear

-----Original Message----- 


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