Table of Contents
Chapter 1: Made in America—Our Love Affair with Chinese food
Chapter 2: The Taco Truck Explosion—America’s Passion for Mexican
Food
Chapter 3: American Pie—Pizza Nation
Chapter 4: The Bagelization of America (sample chapter
attached)
Chapter 5: On a Roll—The American Sushi Story
Chapter 6: Barbecue—From Shack to Chic (sample chapter
attached)
Chapter 7: The All-American Burger
Chapter 8: Ice Cream—America’s Favorite Dessert
Chapter 9: The Fried Chicken Renaissance
Chapter 10: Lobster, Oysters, and Caviar
Chapter 11: Wings and Things—Bar Food Favorites
Two-time Emmy winner David Page changed the world of food
television by creating, developing, and executive-producing the
groundbreaking show Diners, Drive-Ins and Dives. Before that,
as a network news producer based in London, Frankfurt, and
Budapest, he travelled Europe, Africa, and the Middle East doing
two things—covering some of the biggest stories in the world, and
developing a passion for some of the world’s most incredible
food.
Page walked through Checkpoint Charlie into East Berlin the night
the Berlin wall opened, but his favorite memory of the eastern side
before reunification remains the weisswurst sold under the S-Bahn
elevated train. He was first served couscous by Moammar Khaddafy’s
kitchen staff while waiting in a tent to interview the dictator in
Libya. Blood oranges at a three a.m. breakfast with Yasser Arafat.
Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese
pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He
even managed to slip a few food features in between the headline
stories, such as a profile of Germany’s leading food critic, which
turned out not to be the oxymoron one might assume.
Once back in the states, Page has pursued his passion both
personally and professionally. Show-producing Good Morning
America, he was involved in a substantial amount of food coverage,
including cooking segments by Emeril Lagasse. Creating Diners,
Drive-Ins and Dives and hands-on producing its first eleven
seasons took him deep into the world of American food—its vast
variations, its history, its evolution, and especially the
dedicated cooks and chefs keeping it vibrant. His next series, the
syndicated Beer Geeks, dove deep into the intersection of
great beer and great food. It is those experiences, that education,
the discovery of little-known stories and facts that led Page to
dig even deeper and tie the strands together in Food
Americana.
"A delicious, nutricious multi-course meal of history that goes
down as easy as an appetizer, but satisfies like a main course." -
Gustavo Arellano, author of Taco USA: How Mexican Food Conquered
America
"David Page offers an expertly crafted exploration of American
cuisine from a bird's-eye view of dishes that swoops in for a
closer look-and road trip-worthy noshes." -- José R. Ralat, author
of American Tacos: A History and Guide and Texas Monthly taco
editor
"In Food Americana, David Page gives a hungry public just what it
needs: the fascinating inside scoop on our nation's most iconic
foods, and the reasons why they are so beloved. Page's rich
storytelling sets a grand table, serves a literary feast, and
leaves you savoring every morsel." - Adrian Miller, James Beard
Award winning author of Soul Food: The Surprising Story of an
American Cuisine, One Plate at a Time
"The cuisine of America is a complicated affair with a surprisingly
robust and diverse history. Who better than David Page, who has
crisscrossed America for years, to parse the intricacies of our
foodways? It's a daunting task and I'm selfishly happy that he has
dedicated an entire chapter to hamburgers." - George Motz - author
of Hamburger America and host of Burger Scholar Sessions
"Food Americana presents a tremendous historical view; guaranteed
to make you hungry!" - "Wing King" Drew Cerza, Buffalo Wing
Festival founder
"An original gem. David Page has written a humorous cultural
history full of deep research, smart anecdotes, novel information
and mouth-watering accounts of the origins of our favorite foods. I
didn't know how much love goes into a taco." - Martin Fletcher, TV
Correspondent and National Jewish Book Award-winning author of
Promised Land
"Every food, regardless of time and place, ingredients or mode of
preparation, has a history. David Page offers a breathtaking
journey across time. guiding us to the stories behind the foods we
eat. " - Hasia Diner, New York University and author of Hungering
for America
"In Food Americana, David Page celebrates America's iconic dishes:
what they are, where they came from and where they are going, who
loves them and why. It's a gold mine of information, told not just
with facts, but with beguiling anecdotes and good humor. This is a
book that shows how deeply and brilliantly (and deliciously) what
we eat defines who we are." - Michael Stern, Roadfood
"Few people think about the background and staying power of the
favorite things they eat. David Page brings each food's history to
every bite!" - Marvin Lender, co-founder of Lender's Frozen
Bagels
"A delicious swirl of entertaining stories to fulfill any food
lover's appetites." - Jerry Greenfield, co-founder Ben &
Jerry's
"Food Americana dives deep into the, history, subculture and
popularity of everyone's favorite foods. It's an incredible read."
- Tony Gemignani, 13 Time World Pizza Champion
"Terrific food journalism. Page uncovers the untold backstories of
American food. A great read." - George Stephanopoulos, Good Morning
America, This Week and ABC News' Chief Anchor
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