Captivating and cheerfully illustrated, this surprising tour of America's culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z—from Ambrosia to Zucchini Bread—delves into the history of a classic dish or ingredient, most so common we take them for granted. These distinctly American foods, from blueberries and fortune cookies to pepperoni, hot wings, shrimp and grits, queso, and yes, even xanthan gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation.
American Food: A Not-So-Serious History
Author: Rachel Wharton.