Author Description
More than 700 easy-to-make recipes are collected in this enchantingly illustrated volume. They represent the best and most popular dishes of our national cuisine. Years of research went into assembling this anthology of American folk fare. Recipes handed down from generation to generation were collected from all fifty states. These recipes are the real deal!
Menrva's Summary
THE THESIS
This volume investigates the breadth of traditional American regional cuisine by compiling a comprehensive collection of folk recipes. Author Jan McBride Carlton utilizes years of archival research and field collection to preserve dishes passed down through generations across all fifty states. The book serves as a repository for domestic culinary history, presenting these recipes as authentic representations of national food traditions.
THE SCOPE MAP
What You Will Find
- Over 700 distinct recipes spanning various American regional styles
- Instructions for traditional preparation methods
- A geographic distribution of dishes covering all fifty states
Scope Limits
- The text does not provide modern nutritional analysis or dietary modifications
- It excludes contemporary fusion or international adaptations of American food
THE AUTHORITY PERSPECTIVE
Readers frequently note the practical utility of the collection for those interested in historical American home cooking. Experts highlight this as a foundational reference for traditional regional recipes that might otherwise be lost to time.
Page Count:
367
Publication Date:
1975-01-01
Publisher:
Holt, Rinehart and Winston
ISBN-10:
0030146216
ISBN-13:
9780030146213
Cooking
Food History
Regional Cooking
Reference
American Cuisine