Food Cultures in America Ser.: Regional American Food Culture by Lucy M. Long...

Regional American Food CultureAuthor(s): Lucy M. Long\nFormat: Hardback\nPublisher: Bloomsbury Publishing Plc, United States\nImprint: Greenwood Press\nISBN-13: 9780313340437, 978-0313340437\nSynopsis\nRegional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today.\n\nThe unique regional food c.