Bite by Bite: American History Through Feasts, Foods, and Side Dishes
Aronson, Marc/ Freedman, Paul/ Opie, Frederick Douglass/ Palacios, Amanda/ Willis, Tatum
Language: English
Published by Atheneum, 2025
- Softcover
- New
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 8.42
Quantity: 2 available
Add to basketItem description from seller
reprint edition. 176 pages. 7.63x5.13x0.41 inches. In Stock.
Seller Inventory # xr1665935510
- Title
- Bite by Bite: American History Through Feasts, Foods, and Side Dishes
- Author
- Aronson, Marc/ Freedman, Paul/ Opie, Frederick Douglass/ Palacios, Amanda/ Willis, Tatum
- Publisher
- Atheneum
- Publication year
- 2025
- Condition
- Brand New
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1665935510
- ISBN 13
- 9781665935517
- Illustrator
- Chambers, Toni D.
- Item weight
- 0.16 kilograms
As American as apple pie. It’s a familiar saying, yet gumbo and chop suey are also American! What we eat tells us who we are: where we’re from, how we move from place to place, and how we express our cultures and living traditions.
In twelve dishes that take readers from thousands of years ago through today, this book explores the diverse peoples and foodways that make up the United States. From First Salmon Feasts of the Umatilla and Cayuse tribes in the Pacific Northwest to fish fries celebrated by formerly enslaved African Americans, from “red sauce” Italian restaurants popular with young bohemians in the East to Cantonese restaurants enjoyed by rebellious young eaters in the West, this is the true story of the many Americas―laid out bite by bite.
"Synopsis" may belong to another edition of this title.
About the Author
Paul Freedman is a history professor at Yale University and the author of American Cuisine: And How it Got This Way, Ten Restaurants that Changed America, and Out of the East: Spices and the Medieval Imagination. He is also the editor of Food: The History of Taste.
Dr. Frederick Douglass Opie is a professor of history and foodways at Babson College, where he teaches courses such as “African American History and Foodways” and “Food and Civil Rights.” The author of Hog and Hominy: Soul Food from Africa to America, he also hosts a food history blog.
Amanda Palacios has a master’s degree in anthropology with a minor in food studies and a graduate certificate in public health from New Mexico State University. She plans to do work on addressing health issues and food access in the border region.
Tatum Willis is an enrolled member of the Confederated Tribes of the Umatilla Indian Reservation (CTUIR) and descends from the Yakama, Nez Perce, and Oglala Lakota peoples. A graduate of Yale University, she is currently a managing director of Cayuse Mission Solutions, part of the Cayuse family of companies.
"About the title" may belong to another edition of this title.
Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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