The Taste of America by John L. Hess and Karen Hess

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Notes about this book

  • mjes on August 07, 2021

    Remember the era of Adele Davis, Diet for a Small Planet, and other scathing reviews of the American diet? This is by far the most enjoyable of the lot - and it has aged well. It is filled with humorous-sad stories of translations or revisions of recipes that mutilate the original intent. Did you know a Sally Lund roll should have no sweetner? by 1875 cookbooks were corrupting it with sugar. Did you know that in translating Bocuse, Claiborne added flour to Navarin de Homards? Yes, this book will still turn you into a font of fun but useless food history/gossip.

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  • ISBN 10 014004535X
  • ISBN 13 9780140045352
  • Published Dec 08 1977
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Penguin Books

Publishers Text

Based on the superlative authority of John L. Hess, onetime food critic of the "New York Times", and Karen Hess, the pioneering historian of cookery, "The Taste of America" is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. "The Taste of America" provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make", and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.

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