A Good BBQ For Food Americana


Our most recent Cook the Books Club selection is Food Americana  -The Remarkable People and Incredible Stories behind America's Favorite Dishes, by David Page. This round hosted by Simona, of Bricole.  

Not my usual sort of reading material.  This is a lovely club/ reading group, which gets us all out of ruts! :). .. My usual sort of rut being escapism, light mystery fiction, or non-fiction totally based on what project I'm involved in or researching.  At the moment, improving my chocolate making.  Just finished making a fermentation box, and it's cooking away at the moment. So much for that.  This book, on the other hand, is about food in America.  In case you weren't aware of it all, and with background on the various types: Hamburgers, BBQ, bagels, spaghetti, ice cream, etc. etc. including those not so American, i.e. Mexican, sushi and Chinese food.  According to the publishers:

"David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from this two-time Emmy winner comes Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.

The remarkable history of American food. What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more.

Engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine."  I would beg to differ.  These items may be what we or some of us eat, but they are not our National cuisine.  We obviously don't have one.