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American Food Writing
Author:Molly O'Neill
Published on 2007 by

Available formats: PDF, ePub, Mobi, Kindle, Audiobook

Book Description :

Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, in a recipe-complemented volume that includes Henry David Thoreau's musings on the watermelon, Herman Melville's thoughts on clam chowder, and Ralph Ellison's observations on baked yams.