American Appetite - free copy
- Leslie Brenner Jul 10, 2000 03:18 PM
I'm new to these boards, and have been thoroughly enjoying the postings. As a thank-you for all the great information, opinions, analysis, etc., I'd like to offer to send a free copy of my latest book, American Appetite, to the first three interested chowhounds to post a reply. FYI, it's a culinary, social, and cultural history of the American food revolution; in the process it takes a critical look at American eating and dining today. It won the 1999 World Cookbook Fair Award for best culinary history in the English language. I'm willing to brave the long lines at my post office to do this because I think it's a book that chowhounds would really enjoy.
If you're interested, please reply with just your email address. I'll contact by email the first three to respond.
Jessica - Count me in please!! Thank you for the nice offer. The book sounds very interesing - enjoy Chowhound - it is very addictive! Tammy
Don't need the free copy, as I just finished my own copy yesterday. But I did want to commend you on a very informative and enjoyable book. I can't say that I agree with you on every point, but overall you've presented well researched and pursuasively argued theories.
i'll take one--- if not free, then can i find it on amazon?
sounds interesting. I'm especially intrigued because i am working on a book of my own. Mine is a history of Tampa (fla) thru its restaurants 1900-2000. I've read just about everything i could find on national food habits, like Harvey Levenstein's books, but i untilize local sources for the most part.
I'm also working on a Oral History video series (here at U of S. Fla--- filming, interviewing, editing etc) of a few (7-10) of Tampa's most notable restaurant owners (not just famous). These different videos, with kitchen/interior/customer footage will eventually be edited down into one 'pilot' type of video that will feature different videos in the series.
Because of the local subject matter, i'm able (i think/hope!) to convey the personal warmth surrounding these places. From sections on the Spanish waiter's culture (and bitter strikes), the segregation of the sexes, Prohibition's impact, Racial segregation/integration, late-nite dining and class (or 'going home drunk') the Teen drive-in culture, and on and on.
Tho focused on one city, it is meant to reflect many national trends as well. Thinking very big in a small place. I just graduated with an MA in history, and food is my professional and personal obsession.
What does your book focus on? Food in general? eating at home or out in America? The structure of America's agribusiness? do you have a website i can check out?
re: andy h
Andy, your book and video project sound very promising. I wish you the best of luck with them.
I'll try to answer your questions one by one, though not necessarily in the right order.
Yes, the book is available on Amazon, both in hardcover and paperback; I've included the URL for the paperback edition below. If I understand correctly, going directly from this site to amazon.com will bring revenue to chowhound.com.
American Appetite documents the history of the American food revolution, so by definition it focusses on the cutting edge of what's been going on in cooking--both at home and in restaurants. Although it begins with Native American foodways before the arrival of European settlers and bounces along through the centuries, the heart of the book is what happened after World War II. It's basically about how and why the food revolution happened. Many people attribute the beginning of the food revolution to the publication of Julia Child's Mastering the Art of French cooking, but as Julia pointed out to me in an interview, she couldn't have made a splash until America was ready for her. It also examines what the food revolution says about us as a culture.
Since the book is documents the cutting edge of the revolution, I focus mostly on the coasts--and for this I've taken some criticism. (You'll see on the amazon site.) But I do believe that California and New York where were most of the progress was first made, so I feel it's appropriate. Also, as I mention in the introduction of the book, I wanted to use my own personal experience of the food revolution as much as possible, and California and New York is where I went through it.
And no, I don't not yet have a website, though it's in the works.
Thanks for your interest--I'll look forward to hearing what you think!
ok.. so I'm like the fifth...
but if there's a free copy still on the shelf, I'd love to have it (and wave it in front of all my book buying friends..:) )