At our founding, there were very distinctive regional flavors that made up the American palate. Over time, as part of the industrial revolution, Americans began to standardize the way foods were prepared, thus saving time and assuring us that a trusted brand stood behind what we were consuming. Today, in a trend that has been in the making for decades, Americans are demanding tastier, fresher and more organic foods. In his remarkable book ‘American Cuisine’, historian Paul Freedman explains the changing nature of food and diet in our culture. Yes, of course, we talk about our propensity to eat fast and consume fast foods. And how various immigrants to our country have maintained their traditions or cast them aside. However, his take on where our food choices originated and where the are headed is a fascinating romp that includes discussion of today’s restaurant experience, food trucks, diners and the economics of food in America. And we touch on the impact of social media and food television on our gastronomical choices. Cuisine choices explains a lot about a culture. If you want to better understand ours, listen to this episode.
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