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The Story behind the Dish.

By: McWilliams, Mark.
Material type: TextTextSeries: eBooks on Demand.Publisher: Santa Barbara : ABC-CLIO, 2012Description: 1 online resource (272 p.).ISBN: 9780313385100.Genre/Form: Electronic books.Additional physical formats: Print version:: The Story behind the Dish: Classic American FoodsOnline resources: Click here to view this ebook.
Contents:
Cover; Title; Copyright; Contents; Preface; Acknowledgments; Introduction; Apple Pie; Bagels; Baked Beans; Barbecue; Brownies; Buffalo Wings; Cheesesteaks; Chili; Chocolate Chip Cookies; Clambake; Cobblers and Bettys, Slumps and Grunts; Cobb Salad; Cornbread; Corn Flakes; Crab Cakes and Lobster Rolls; Cracker Jack; Fortune Cookies; Fried Chicken; Fried Green Tomatoes; Frozen Custard, Soft Serve, and Ice Cream; Fry Bread; Grits; Gumbo; Ham Biscuits; Hamburgers; Hoagies and Subs; Hot Dogs; Hunter's Stews: Burgoo and Brunswick Stew; Ice Cream Cones; Macaroni and Cheese; Meat Loaf; Pasties
Peanut Butter and JellyPierogis; Pizza; Po'Boys; Potato Chips; Pumpkin Pie; Rice and Beans: From Hoppin' John to Moors and Christians; Scrapple; Shoofly Pie; Strawberry Shortcake; Sweet Potato Pie; Tacos; Tomato Soup; Tuna Noodle Casserole; Turkey and Stuffing; Waldorf Salad; Suggestions for Further Reading; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y
Summary: Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.
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Item type Current location Call number URL Status Date due Barcode
Electronic Book UT Tyler Online
Online
TX645 .M395 2012 (Browse shelf) http://uttyler.eblib.com/patron/FullRecord.aspx?p=882645 Available EBL882645

Cover; Title; Copyright; Contents; Preface; Acknowledgments; Introduction; Apple Pie; Bagels; Baked Beans; Barbecue; Brownies; Buffalo Wings; Cheesesteaks; Chili; Chocolate Chip Cookies; Clambake; Cobblers and Bettys, Slumps and Grunts; Cobb Salad; Cornbread; Corn Flakes; Crab Cakes and Lobster Rolls; Cracker Jack; Fortune Cookies; Fried Chicken; Fried Green Tomatoes; Frozen Custard, Soft Serve, and Ice Cream; Fry Bread; Grits; Gumbo; Ham Biscuits; Hamburgers; Hoagies and Subs; Hot Dogs; Hunter's Stews: Burgoo and Brunswick Stew; Ice Cream Cones; Macaroni and Cheese; Meat Loaf; Pasties

Peanut Butter and JellyPierogis; Pizza; Po'Boys; Potato Chips; Pumpkin Pie; Rice and Beans: From Hoppin' John to Moors and Christians; Scrapple; Shoofly Pie; Strawberry Shortcake; Sweet Potato Pie; Tacos; Tomato Soup; Tuna Noodle Casserole; Turkey and Stuffing; Waldorf Salad; Suggestions for Further Reading; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y

Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.

Description based upon print version of record.

Reviews provided by Syndetics

CHOICE Review

McWilliams (English, US Naval Academy) presents a 48-entry history of American foods, from apple pie through Waldorf salad. Some entries consider national icons such as the hamburger or peanut butter and jelly, while others focus on regional specialties such as Philadelphia cheesesteak or Brunswick stew. The book begins with a whirlwind history of American food culture, and the entries follow alphabetically. Each entry includes a few endnotes, suggestions for further reading, and, where appropriate, historical or contemporary recipes (more would be welcome). McWilliams's accessible yet erudite writing style makes for great storytelling, and the history seems sound. Historians may be frustrated by an abundance of secondary sources in the notes. Despite its alphabetical organization, the book is not encyclopedic. While McWilliams chooses food from a range of US food cultures, the inclusion of other key American dishes like chitterlings, Spam musubi, Hawaiian plate lunch, wild rice, and chop suey would have been welcome. The Story is a useful complement to Andrew F. Smith's Eating History, (CH, Mar'10, 47-3781), which focuses on key innovations rather than specific foods. Summing Up: Recommended. Students of all levels, professionals/practitioners, and general readers. J. M. Deutsch CUNY Kingsborough Community College

Author notes provided by Syndetics

<p> Mark McWilliams , PhD, is associate professor of English at the United States Naval Academy, Annapolis, MD.</p>

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