American cuisine

Critique of “American Cuisine”: The National Palace

Step aside, apple pie, your time is up. Today, a new set of foods anchors American tables, a hearty buffet of tacos and ramen, kimchi and craft whiskey, impossible burgers and hot Nashville chicken, oat milk and CBD infused sparkling water. Right now, there’s no food quite as American as Flamin’ Hot Cheetos. “Notwithstanding the […]

American cuisine

American cuisine and how it came about

Paul Freeman, History Professor Chester D. Tripp (Liveright) For centuries, skeptical foreigners — and even millions of Americans — believed American cuisine didn’t exist. Over the past few decades, burgers, hot dogs and pizza have been thought to define the nation’s palate. Not so, believes food historian Paul Freedman, who writes that there is a […]

American cuisine

Yale Historian Writes Book Defining What Exactly American Cuisine Is

Is there an “American” kitchen? And if so, how is it defined? Is the nation’s palace limited almost entirely to hot dogs, burgers and pizza? In his new book, “American Cuisine: And How It Got This Way,” Yale historian Paul Freedman gives readers a window into understanding American history through a cuisine spanning more than […]

American cuisine

How goat cheese became a fancy salad staple and revolutionized American cooking

“There were only a handful of American cheeses you would really want to eat” in the 1970s, says author and former New York Times food critic Ruth Reichl. Of course, we had Vella Dry Jack, Cabot Cheddar and “maybe a few others,” she says; but generally speaking, American cheese was a forgettable, mass-produced thing. Then […]