Who’s in the Kitchen: A Quartet of Culinary Narratives
AMERICAN CUISINEAnd How It Got This WayBy Paul Freedman451 pp. Liveright. $39.95. ImageCredit… Contrary to what sniffy foreign gourmets may believe, the United States does have its own cuisine, Freedman argues in this sprawling history. But it’s defined less by ingredients and recipes than by regionalism, modernity and variety. Relying on sources that range from…