American Cuisine: And How It Got This Way, Paul Freedman

Yale University historian Paul Freedman discusses his latest book, American Cuisine: And How It Got This Way. “A book to be savored”. American Cuisine is a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk.

More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.

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