What is American Cuisine?
Jun 3
10:30AM – 11:30AM
Sheffield-Sterling-Strathcona Hall | Room: 114 — 1 Prospect Street
Paul Freedman, Chester D. Tripp Professor of History
Professor Freedman, author of American Cuisine and How It Got This Way, looks at the question, "What is American Cuisine?" 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. Choice and options (twelve different Rice-a-Roni flavors) compensate for the blandness of factory-made food. Now the popularity of industrially-made food has waned, gradually supplanted if not completely replaced by a return to primary tastes, freshness, and to some degree seasonal and local dining. This talk identifies the 1970s as a turning point.
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2022-06-03T10:30:00
2022-06-03T11:30:00
America/New_York
What is American Cuisine?
Paul Freedman, Chester D. Tripp Professor of History
Professor Freedman, author of American Cuisine and How It Got This Way, looks at the question, "What is American Cuisine?" 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. Choice and options (twelve different Rice-a-Roni flavors) compensate for the blandness of factory-made food. Now the popularity of industrially-made food has waned, gradually supplanted if not completely replaced by a return to primary tastes, freshness, and to some degree seasonal and local dining. This talk identifies the 1970s as a turning point.
Sheffield-Sterling-Strathcona Hall | Room: 114 — 1 Prospect Street