None

A history of cuisine in the United States is also a history of its people, of immigrants and settlers cultivating a new land and a new nation. All brought some measure of their own culinary traditions; European, African, Asian, and South American customs melded with Native American foods, producing a rich and eclectic culinary heritage. Taste of the States: A Food History of America is a delicious guide to that heritage, both as an historical account and as a cookbook. Hilde Gabriel Lee takes the reader on a gastronomic journey through each state's individual history, expanding on the personalities and specialites that prime the palates of that region. Magnificent American art spanning two centuries brings to life generations of discovering, cultivating, and cooking food in the states. With recipes from each and every state, text covering the traditions and innovations of each state, grouped regionally for easy reference, Taste of the States orchestrates the themes of American culinary tradition with the works of American artists in a symphony of flavors and folklore. - Jacket flap. A history of cuisine in the United States is also a history of its people, of immigrants and settlers cultivating a new land and a new nation. This is a delicious guide to that heritage, both as an historical account and as a cookbook.