The United States of Arugula: how we became a gourmet nation
One day we woke up and realized that our "macaroni" had become "pasta," that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? Journalist Kamp chronicles the...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Broadway Books
2006
|
| Edition: | 1st ed. |
| Subjects: | |
| Online Access: | Contributor biographical information Publisher description |
| Summary: | One day we woke up and realized that our "macaroni" had become "pasta," that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? Journalist Kamp chronicles the transformation from the overcooked vegetables and gelatin salads of yore to our current heyday of free-range chickens and extra-virgin olive oil. He depicts the "Big Three" who led us out of the culinary wilderness: James Beard, the hulking Oregonian who made the case for American cookery; Julia Child, the warbling giantess who demystified French cuisine; and Craig Claiborne, the melancholy Mississippian who all but invented food journalism. The story continues with commentary from the food figures who followed: Alice Waters and Jeremiah Tower, Wolfgang Puck, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), and many others.--From publisher description. |
| Physical Description: | XXI, 391 S. Ill. |
| ISBN: | 9780767915793 0767915798 |
Staff View
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| spelling | Kamp, David Verfasser aut The United States of Arugula how we became a gourmet nation David Kamp 1st ed. New York Broadway Books 2006 XXI, 391 S. Ill. txt rdacontent n rdamedia nc rdacarrier One day we woke up and realized that our "macaroni" had become "pasta," that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? Journalist Kamp chronicles the transformation from the overcooked vegetables and gelatin salads of yore to our current heyday of free-range chickens and extra-virgin olive oil. He depicts the "Big Three" who led us out of the culinary wilderness: James Beard, the hulking Oregonian who made the case for American cookery; Julia Child, the warbling giantess who demystified French cuisine; and Craig Claiborne, the melancholy Mississippian who all but invented food journalism. The story continues with commentary from the food figures who followed: Alice Waters and Jeremiah Tower, Wolfgang Puck, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), and many others.--From publisher description. Cookery, American Gastronomy Kochen (DE-588)4031445-5 gnd rswk-swf USA (DE-588)4078704-7 gnd rswk-swf USA (DE-588)4078704-7 g Kochen (DE-588)4031445-5 s DE-604 http://www.loc.gov/catdir/enhancements/fy0633/2006042599-b.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0633/2006042599-d.html Publisher description |
| spellingShingle | Kamp, David The United States of Arugula how we became a gourmet nation Cookery, American Gastronomy Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4078704-7 |
| title | The United States of Arugula how we became a gourmet nation |
| title_auth | The United States of Arugula how we became a gourmet nation |
| title_exact_search | The United States of Arugula how we became a gourmet nation |
| title_exact_search_txtP | The United States of Arugula how we became a gourmet nation |
| title_full | The United States of Arugula how we became a gourmet nation David Kamp |
| title_fullStr | The United States of Arugula how we became a gourmet nation David Kamp |
| title_full_unstemmed | The United States of Arugula how we became a gourmet nation David Kamp |
| title_short | The United States of Arugula |
| title_sort | the united states of arugula how we became a gourmet nation |
| title_sub | how we became a gourmet nation |
| topic | Cookery, American Gastronomy Kochen (DE-588)4031445-5 gnd |
| topic_facet | Cookery, American Gastronomy Kochen USA |
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