American Cuisine and How It Got This Way
May 25
10:30AM – 11:30AM
Yale University Art Gallery | Room: McNeil Lecture Hall — 1111 Chapel Street
Paul Freedman, Chester D. Tripp Professor of History
Professor Freeman's new book, American Cuisine and How It Got This Way, looks at the question, Is there such a thing as American cuisine, and if so, what is it? The distinctive things about American food are its regional traditions, their erosion by processed food which dominated the twentieth century,and a love of variety. Variety is partly a compensation for the blandness of factory-made food such as white bread, produce bred for durability, or American cheese slices. The yogurt may be an industrial product, but it comes in 30 flavors. The popularity of processed food has waned and has been gradually supplanted if not completely replaced by a return to primary tastes, freshness, and to some degree seasonal and local dining. This talk centers on the 1970s as the turning point.
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2019-05-25T10:30:00
2019-05-25T11:30:00
America/New_York
American Cuisine and How It Got This Way
Paul Freedman, Chester D. Tripp Professor of History
Professor Freeman's new book, American Cuisine and How It Got This Way, looks at the question, Is there such a thing as American cuisine, and if so, what is it? The distinctive things about American food are its regional traditions, their erosion by processed food which dominated the twentieth century,and a love of variety. Variety is partly a compensation for the blandness of factory-made food such as white bread, produce bred for durability, or American cheese slices. The yogurt may be an industrial product, but it comes in 30 flavors. The popularity of processed food has waned and has been gradually supplanted if not completely replaced by a return to primary tastes, freshness, and to some degree seasonal and local dining. This talk centers on the 1970s as the turning point.
Yale University Art Gallery | Room: McNeil Lecture Hall — 1111 Chapel Street