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The classic fare and evolving food traditions from New England to the West are illuminated like never before.

About the Author

LUCY M. LONG is an Instructor in Internation Studies and American Cultures Studies at Bowling Green State University. She is the editor of Culinary Tourism: Eating and Otherness (2004) and has written on food and folklore.

Reviews

…outstanding publication…Anyone seeking knowledge of food in the United States will find it one of the best and most exhaustively researched and invitingly written sources.
*ARBAonline*

For general readers, Long (international studies and American culture studies, Bowling Green State U.) provides an overview of regional American food cultures. She discusses the history of food cultures in various regions of the US, and major foods and ingredients, cooking traditions, typical meals, dining habits, special occasions, and diet and health in the East, South, Midwest, and West, with some recipes.
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