mverdoorn's review against another edition
4.0
This is a very comprehensive history of food in America, so it reads a bit like a textbook. I found it interesting though, and learned a lot about how palates have changed over the years. Who knew jello could be used for almost anything - including main dishes!
jessica_lam's review against another edition
3.25
Would serve as a good textbook on a survey of American culinary history, but is a bit dry. Also important to note that this is America in the sense of political entity of the USA as little is said about the traditions and influences of indigenous people.
There are pockets of interest, especially when Freedman relates the foods back to historical events and the influence of non-white groups during various points. Admittedly it’s a Herculean task to survey something as ubiquitous as food over a stupidly large country (with multiple areas of agricultural climates). I also enjoyed the discussion of socioeconomic development of food production in the US and the effect of trends. In particular, the point that the availability of foods in supermarkets and the way non urban areas are set out actually limits food diversity as Americans buy things in bulk to save a trip (verses purchasing fresh foods daily).
The audiobook format, admittedly, is perhaps not the best way to consume this book as some sections end with a recipe which are read in a jarring way.
There are pockets of interest, especially when Freedman relates the foods back to historical events and the influence of non-white groups during various points. Admittedly it’s a Herculean task to survey something as ubiquitous as food over a stupidly large country (with multiple areas of agricultural climates). I also enjoyed the discussion of socioeconomic development of food production in the US and the effect of trends. In particular, the point that the availability of foods in supermarkets and the way non urban areas are set out actually limits food diversity as Americans buy things in bulk to save a trip (verses purchasing fresh foods daily).
The audiobook format, admittedly, is perhaps not the best way to consume this book as some sections end with a recipe which are read in a jarring way.
biblioventurer's review against another edition
Just abandoned. It was a little academic and I struggled to get through it before it was due back to the library. Interesting, though not what I thought it would be. Biggest takeaway? There was once vegetable-flavored Jell-O.
lindywitch's review against another edition
3.0
Absolutely fascinating, but rather convoluted in its organization.
bookmarksnbreadsticks's review
informative
inspiring
medium-paced
5.0
Thoroughly researched and very current, published in 2019. Such a good read and I flew through it as an audiobook. If you're looking for a great food history for America, Paul Freedman is your guy
hrhacissej's review
informative
slow-paced
5.0
A must read for anyone (American) who likes to eat food. Even if you don't like to cook.
Well researched and thorough.
Well researched and thorough.
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