A great social history of the ultimate social event – eating.
This book traces the development of the American meal, from the messy subsistance meals of the colonists to the more genteel English-insprired meals, from French influences in the multiple-course meal, to a midday “dinner” that turned into the quick lunch of today.
It’s all here, from how utensils and plates developed, how snacking and TVs affected the picture, and more. As with most things “American,” the influences came from all over, and got turned into a unique national style.
Whether your breakfast is tea and toast, or coffee, eggs, bacon and pancakes, Carroll explains how you got there.