Created in collaboration with the Smithsonian Institution, this sweeping history of food and culture takes a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States. Included here are the origins of such regional foods as fluffernutters, Grape-Nuts ice cream, lobster rolls, and New York style pizza; stories of Black and Native American chefs; and accounts of how everything from fondue to Jell-O salads to pumpkin spice became national obsessions. Also included are 40 recipes, so you can experience this history firsthand.