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What Food is Typically American?

I’ve been reading American Cuisine: And How it Got This Way by Paul Freedman. It delves into the history of “American” cuisine and how it was shaped by the country’s history. As can be imagined, there are many factors involved in this evolution, from the various cultures and backgrounds that are the heart of America’s … Read More

Food Fiction at Carr

“Food fiction” is a broad genre that can include nuances of other categories such as humor, mystery, romance, history, self-reflection, etc. The list is endless. As a foodie, I’m always interested to see how an author can weave food or cooking into a fictional narrative. Sometimes it can be subtle touches, such as the celebrity … Read More

Gingerbread Memories

I love the spicy-sweet aroma of gingerbread baking in the oven. It permeates the whole house and lingers pleasantly afterwards, marking the arrival of the holiday season with its delicious scent. For me, it truly doesn’t feel like Christmas has arrived until I have made my gingerbread house. My aunt and I started making gingerbread … Read More

Poetry and Recipes

In addition to my position at Rutgers as a part-time business librarian, I am also a food writer and historian. While the vocations might not seem connected, they really do work well in tandem. The database-searching proficiency I gleaned through my M.L.S. (Rutgers, 1997) combined with many years working in corporate libraries allows me to … Read More

The Man Who Ate Too Much

“Not all our food history is set down in cookbooks” (James Beard, American Cookery) The backbone of American cookery rests squarely on the shoulders of the late, great James Beard. A culinary arts foundation that recognizes chefs, restaurateurs, authors and journalists with prestigious awards is named in his honor. His life and experiences are extremely … Read More