The Lexicon of Real American FoodBook - 2011
Presents an illustrated guide to authentic American foods that records the history, regional terms, and serving traditions of popular American dishes, in a reference that also surveys regional specialties.
Globe Fearon Co
In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and Michael Stern record the lingo of American food as it is spoken—and enjoyed—across the nation. With their signature wit and exuberance, they define how America really eats—to the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare.
Since the first edition in their Roadfood series in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense of real American food. Thus, the food described in these pages is democratic, not elitist—from hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. Their Lexicon of Real American Food inspires a new and joyful appreciation of our country’s irrepressible foodways.
The three-time James Beard Foundation Award-winning Roadfood team and regular guests on The Splendid Table present an illustrated guide to authentic American fare that records related lingo as it is actually spoken, in a foodie reference that also surveys regional specialties. Original.