Research Guides: FHD321 American Regional Cuisines: Find Books

Call Numbers

The Library of Congress classification for Home Economics and related subjects:

TX Home Economics
Cookbooks & Hospitality Management
GT 2850+ Eating & Drinking Customs
GT 3770+ Inns, Taverns, Hotels
HD 9000+ Food Industry
QP 141+ Nutrition
QR 115+ Food microbiology
RC 552+ Eating disorders. Nutritional Diseases
RJ 206+ Nutrition of children
RM 214+ Diet therapy
S Agriculture
TP 368+ Food processing, wine, tea, spirits
TS 2950+ Animal products

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Featured books

American Regional Cuisines: food culture and cooking by Louise Sackett; David Haynes
Call Number: TX715 .S1325 2012
ISBN: 9780131109360
Publication Date: 2011-09-01
Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking . Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions-from New England to Hawaii-and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.
No Foreign Food by Richard Pillsbury
Call Number: TX360 .U6 P55 1998
ISBN: 0813327393
Publication Date: 1998-02-27
No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless m¿nge of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet. Noting current trends at home and in restaurants, Pillsbury reflects on the changing character of the new American diet, the growing nationalization and declining regionalization of what and how we eat, and a future where there is no foreign food.
American Regional Cuisine by The International Culinary Schools at The Art Institutes; Michael F. Nenes
Call Number: TX715 .N445 2016
ISBN: 9781118523964
Publication Date: 2015-03-30
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
The New American Cooking by Joan Nathan
Call Number: TX715 .N29 2005
ISBN: 1400040345
Publication Date: 2005-10-25
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
Midwestern Food by Paul Fehribach
ISBN: 0226819493
Publication Date: 2023-09-20
An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
The Rise by Marcus Samuelsson; Osayi Endolyn (As told to); Yewande Komolafe (As told to)
Call Number: TX715 .S26 2020
ISBN: 9780316480680
Publication Date: 2020-10-27
It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today.
Grain and Fire by Rebecca Sharpless
ISBN: 9781469668369
Publication Date: 2022-06-28
Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions--Indigenous American, European, and African--collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.