Food Americana: The Remarkable People and Incredible Stories behind America's Favorite Dishes
David Page
Apr 2021 · Tantor Media Inc · Narrated by Jonathan Yen
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7 hr 16 min
Unabridged
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Eligible
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About this audiobook
What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become "American," and how are they likely to evolve from here? In Food Americana, David Page answers all these questions and more. America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly southern dish-now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in thirty different styles, a total of three billion pies a year, an average of twenty-three pounds for each of us. Food Americana is an engaging and entertaining combination of food culture and pop culture, nostalgia and the newest food obsessions. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons gave food journalist David Page an appetite for the world of American food. It is that experience, the discoveries of little-known stories and facts, that led him to dig even deeper and tie the strands together now.
About the author
Two-time Emmy winner David Page is the creator and executive producer of Diners, Drive-Ins and Dives. Before that, as a network news producer, he traveled Europe, Africa, and the Middle East covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.
Jonathan Yen was inspired by the Golden Age of Radio, and he's carried that inspiration through to commercial work, voice acting, and stage productions. From vintage Howard Fast science fiction to naturalist Paul Rosolie's true adventures in the Amazon, Jonathan loves to tell a good story.
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