History of American cuisine
An introductory overview considers the regions of the United States, explaining how regional cuisines developed in response to geography (which determined what foods were available) and ethnology (the traditional foodways of the regions' immigrant ethnic groups). A narrator, executive chef, and...
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| Other Authors: | , , , |
| Language: | English |
| Published: |
Owatonna, MN:
Learning ZoneXpress,
2006.
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| Subjects: |
| Summary: | An introductory overview considers the regions of the United States, explaining how regional cuisines developed in response to geography (which determined what foods were available) and ethnology (the traditional foodways of the regions' immigrant ethnic groups). A narrator, executive chef, and historian weave together a story of food history from 1519 until the present |
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| Physical Description: | 1 videodisc (22 min.): sd., col. with b&w segments; 4 3/4 in.. |
| Format: | DVD |
| Production Credits: | Betty Harper Fussell, food writer ; Susan Steger Welsh, script writer |
| ISBN: | 1571752692 |