The American Plate: A Culinary History in 100 Bites

The American Plate A Culinary History in Bites For generations people have proudly defined themselves and their values through their national cuisine But American food like its history is a world of its own This enticingly fresh book introduces

  • Title: The American Plate: A Culinary History in 100 Bites
  • Author: Libby H. O'Connell
  • ISBN: null
  • Page: 367
  • Format: Kindle Edition
  • For generations, people have proudly defined themselves and their values through their national cuisine But American food, like its history, is a world of its own This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture Covering a hundFor generations, people have proudly defined themselves and their values through their national cuisine But American food, like its history, is a world of its own This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture Covering a hundred different foods from the Native American era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

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      Published :2019-07-12T08:34:34+00:00

    About “Libby H. O'Connell”

    1. Libby H. O'Connell

      Libby O Connell is Senior Vice President of Corporate Outreach and Chief Historian to the History Channel She is the author of several books, including Save Our History, White House 200th Anniversary and History of Halloween Libby lives in New York City.

    920 thoughts on “The American Plate: A Culinary History in 100 Bites”

    1. My thanks to NetGalley and Sourcebooks (non-fiction) for an eARC copy of this book to read and review.I was waffling between a 4 or 5 star review while reading this book, until I got to the last chapter and epilogue. The book is titled, "The American Plate-A History of the United States in 100 Bites", which is kind of what the reader gets, except there is way too much preaching for my tastes. Yes, this country has had a lot of civil unrest with inequality, racism, sexism, etc. I don't see what q [...]

    2. I agree with reviewer Jen about the heavy-handed political correctness when it comes to recounting American history. And, this is pretty much a book about American history with sometimes-interesting factoids about the food we eat thrown in. I also agree that the beginning of the book with the facts about the "Three Sisters" corn, beans, and squash being the most interesting and enjoyable part of the book. Fun book to pick up and read here and there. As a whole, it's a lot to swallow.

    3. Reading “The American Plate” you can’t help but feel that you are reading the source material for a cable TV series on a history or food network. No surprise as the author works for the History Channel and A&E Networks and produces documentaries. Lots of odd and interesting topics are thrown in. (Mmmm, beaver tail and syllabub.) But the “place in history” background for the foods chosen tend to the pretty basic and unnecessary. For example, there’s a section on Cuban food that in [...]

    4. I really enjoyed this book! I learned a lot, got some cool recipes, and I was entertained. I really appreciated the author's treatment of delicate issues (like the government-approved slaughter of Native Americans, slavery, women's rights, etc.) I thought she handled it well and appreciated that she didn't shy away from calling out the atrocities. My only issue is that some of the sections talked more about the time period than the food, which is fine, but sometimes it left me wanting to learn m [...]

    5. The author chooses 100 "bites" to show American history. These are not necessarily one food or one dish, but related items grouped together. Often an entry will have several short essays, showing different aspects of the food item(s) and/or the history the author has paired with them. While she jumps back and forth in time a lot, the organization is loosely chronological.This book just drove me crazy (didn't help that the audiobook reader kept mispronouncing fairly common names and words--how do [...]

    6. This book has its pros and cons. Pros include the ability to pick it up and down at leisure, as the information (or bites, if you will) is separated very easily for that purpose. It was a good book to take on vacation. One big con, for me, was some of the author's source material. She cited quite a few times; now, I'll admit, I will use sometimes for a starter, but any well-sourced article is going to have primary sources you can use to your advantage. That was a bit disappointing, that she ch [...]

    7. It is singularly unfortunate that there should be so much in the way of bad social history being written by people who have no business calling themselves historians [1]. Had the author been more restrained in making dubious claims and advocacy, and less interested in combining the worst elements of decadent moral corruption from the left and elitist snobbery on the right, this could have been a great book. To be sure, there is still a lot about this book that can be enjoyed by those who are fon [...]

    8. This is a marvelous gem of a book by Libby O’Connell (chief historian for the History Channel, inter alia), who tells the stories behind the food and drink of America in 100 “bites.” But this is not just a culinary history; it is an excellent account of American history reflected through the lens of what we have been eating all this time, and why. I am very critical when it comes to narratives about American history, but O’Connell pretty much astounded me with her coverage and accuracy, [...]

    9. An interesting history of America through the food we eat, and a look at how that food has changed. I see some readers didn't like the social history interspersed with the food history, but I don't see how you could write this book without it, honestly. I mean, how can you talk about colonists' eating habits without talking about the knowledge they gained from Native Americans, and how can you talk about that without acknowledging the atrocities Native Americans suffered at the hands of the U.S. [...]

    10. Anyone who has read and enjoyed Lila Perl's children's books from the 1970s about American history seen through the lens of the food eaten by our ancestors ought to mosey through The American Plate. It is a fascinating travel through our history from pre-Columban through present-day North America. There aren't many recipes -- only one per chapter -- but the ones chosen are truly representative of the era. They use natural ingredients (no mixes, no Bisquick!) and straightforward in execution.

    11. I was in nerd heaven when I read this book! The author is the lead historian at the History Channel and the information presentation is comparable to an Alton Brown cooking program. Think of your high school history book (I know *groan*) and think what were people eating during various decades? Read my full review here: ivoryowlreviews/2

    12. This was interesting, but ultimately very basic. I would have preferred more in-depth discussion of fewer topics.Also, the chapter on "Ginger Carrot Soup" felt completely tone deaf and was trying way too hard to connect this food to current events. The beginning chapters were much stronger than the later chapters.

    13. Not normally a nonfiction reader, this collection of "bites" of information on various foods in American history kept my attention and interest throughout the journey from maize to sushi. Dr. O'Connell's selections of various food to highlight followed a thread connecting one decade and generation to the next. Excellent book for foodies!

    14. Short "bites" of culinary history served up with a heaping serving of preachy progressive politics. If you like books where authors spend 4 pages trying to relate carrot-ginger soup to the AIDS epidemic (hint: soup is 'easy to drink' which is nice if you have AIDS, I guess) you'll love this one.

    15. This book is to food what Bill Bryson is to architecture and home life. Full of tasty morsels about the food we eat, it is fun to discover some of our most popular foods and how they came to be. A nibble down memory lane for those of us who remember TV dinners and TANG!

    16. What a fun book! Very informative. It's set up in "bites" of history, so depending on how hungry you are, you can nibble a bit or take huge bites in a sitting. There are even recipes that I definitely want to try.

    17. More for the history buffs than the foodie lovers.Depending on what you are expecting when you open this book, it can be either a hit or miss. A book entitled The American Plate denotes chapters about food, aromas, discoveries, and all that tasty stuff. I was also intrigued by the history aspect of it. Where did certain foods come from? How is this an American tradition? Instead of getting a rich and intertwined history of the American Plate, you are instead treated to 100 sections of mini histo [...]

    18. I adore food history, so this was right up my alley. Found this even more palatable (little joke there) as an audiobook.I particularly enjoyed the exact portions of the book which other reviewers found most objectionable: when the author relates food to broad patterns in the development of American society. Of course American cuisine is related to patterns of immigration, and to the subjugation of America's indigenous population. Of course our foodways were influenced by the enslaved Africans br [...]

    19. This was an easy and enjoyable book to read. I like the style, with the short "bites," so you can read as little or as much as interests you. This, to me, is really a history of America told through food. I'm looking forward to trying a few of the recipes!

    20. Interesting concept--exploring American history since pre-colonial times to now through 100 foods. Some of the information was fascinating (roasted beaver tail anyone) but a few were a stretch (ginger carrot soup and the AIDS crisis).

    21. When this stuck to the historical facts it was quite interesting. When the author digressed in to opinions it was fairly off-putting.

    22. I really, REALLY enjoyed this book. Not only was it interesting and informative, but I appreciated the effort the author went through to portray the tapestry of influences that have shaped American culture. For example, none of the ingredients in an apple pie are indigenous to what is now the United States, but over time, through the mixing of populations in peace and in war, we yield foods and trends that are uniquely ours. I loved that O'Connell didn't focus solely on Americans of European des [...]

    23. This is a really interesting book and a unique way to look at American history through food. The author breaks down the history of America into 100 "bites" and each chapter (with 10 bites each) covers a specific time period in history. It's obvious that as technology changed so did food/cooking, but it's really interesting to see incremental changes throughout the book leading to things we're familiar with today. The author also intersperses the book with lots of recipes - some include both the [...]

    24. THE AMERICAN PLATE interweaves two of my favorite subjects, history and food, into a light-hearted read. I have read several books about the history of food, and while THE AMERICAN PLATE is by no means the best read, it is fun nonetheless. The American culinary tradition has been influenced by so many cultures, and just like much of history, it is a great example of how the world is so interconnected. The author does an excellent job of emphasizing that diversity makes us stronger and that our c [...]

    25. This will be useful as a reference point for any of the ingredients/dishes discussed - she writes in an accessible, conversational tone and drops lots of tidbits of information, gleaned and compiled from various sources. I was off-put in the first couple sections by the way in which she threw around these facts in a "did you know?" tone, like when she pronounced with no hint of uncertainty that "haricot" comes from the Aztec (isn't that neat?), when that's actually not completely certain, if you [...]

    26. The concept of food and culture intersection fascinates me. The premise of this book is intriguing but the outcome falls flat. The 100+ "bites" are foods and drinks that the author presents relative to history, horticulture, and social events. But the bites are individual snippets and the author misses the opportunity to make it interesting. She doesn't tell a story. Instead this is a collection of bulleted facts with less detail than a wiki entry. She glosses over much of the history and all of [...]

    27. Any one interested in food, food history or why we eat certain things in this country will thoroughly enjoy this book. Written in a very conversational style makes it a pleasure to read. A far cry from your normal "stuffy" history book. Interesting facts that are "just long enough" makes this a good read. It is very well sourced with a massive bibliography. To add to the enjoyment, the author has added recipes that are close to authentic for the time she is describing. The book can be read in an [...]

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