Apple Pie: An American Story

Apple Pie: An American Story

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by John T. Edge
     
 

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What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us

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Overview

What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal?

There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked.

Editorial Reviews

Library Journal - Library Journal
Follow food writer Edge, whose work has been featured in Gourmet and Saveur magazines, as he eats his way across the United States in a charming new series that "celebrates America's iconic foods." Part travelog, part cookbook, part social history, and part lore, these first two entries explore the origins of fried chicken and apple pie and their importance in American culture. Through visits to local restaurants, festivals, and farm stands, Edge met cooks and bakers who shared their secrets and provided stories and recipes about these foods that are rich in American tradition. A Southerner, he looks past his region for an explanation of our connections to certain foods; in Fried Chicken, he examines traditional preparation while exploring the fried chicken that recent immigrants prepare, such as Italian American fried chicken courtesy of an Indian immigrant living in Chicago and Serbian American fried chicken prepared in Ohio. In Apple Pie, he travels across the country, collecting 15 recipes for pie along the way-all of which are included. Forthcoming titles in this series include Donuts, Hamburgers, and French Fries. Witty and entertaining, these two volumes are highly recommended.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9780786271962
Publisher:
Gale Group
Publication date:
05/28/2005
Edition description:
Large Print
Pages:
192
Product dimensions:
3.76(w) x 8.80(h) x 0.70(d)

What People are saying about this

Rick Bragg
Edge takes one of my favorite subjects on earth and writes the extra-crispy hell out of it. ... He makes me wish he'd been along for the ride in his reporting. As always, it is the way he welds the food to the cooks, to their life experiences and homeplaces, that makes this book a wonderful read.
New York Times bestselling author of All Over But the Shoutin', and Ava's Man
Lee Smith
John T. Edge is pure fun-with his great sense of humor, insatiable enthusiasm, original insights and careful commentary, he's one of the world's best companions. I'd run off with him anytime.
New York Times bestelling author of The Last Girls and Saving Grace
Tyler Florence
John T. is the voice of contemporary southern food. His work... is like Ken Burns efforts to preserve the tradition of baseball through his documentaries or Steven Spielberg's efforts to remember the Holocaust through his movies.
Jeffrey Steingarten
John T. Edge is among our finest... I've been waiting for this series... knowing that my kitchen will soon be humming, my mind buzzing, and my pleasure glands uncontrollably salivating.
New York Times bestselling author of The Man Who Ate Everything
Jennifer
We've just gotten in two more great quotes for John T. Edge; I'm also including the ones we had already so that you have them all in one place.

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