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003    MWT 
005    20191125114221.0 
006    m     o  h         
007    sz zunnnnnuned 
007    cr nnannnuuuua 
008    191025s2019    xxunnn es      i  n eng d 
020    9781684574841 (sound recording : hoopla Audio Book) 
020    1684574846 (sound recording : hoopla Audio Book) 
029    https://d2snwnmzyr8jue.cloudfront.net/
       rcb_9781684574841_180.jpeg 
028 42 MWT12464168 
037    12464168|bMidwest Tape, LLC|nhttp://www.midwesttapes.com 
040    Midwest|erda 
082 04 641.5973|223 
099    eAudiobook hoopla 
099    eAudiobook hoopla 
100 1  Freedman, Paul,|d1949-|eauthor. 
245 10 American cuisine :|band how it got this way|h[Hoopla 
       electronic resource] /|cPaul Freedman. 
250    Unabridged. 
264  1 [United States] :|bHighBridge,|c2019. 
264  2 |bMade available through hoopla 
300    1 online resource (1 audio file (14hr., 08 min.)) :
       |bdigital. 
336    spoken word|bspw|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
344    digital|hdigital recording|2rda 
347    data file|2rda 
506    Digital content provided by hoopla. 
511 0  Read by Paul Heitsch. 
520    With an ambitious sweep over two hundred years, Paul 
       Freedman's compelling history shows that there actually is
       an American cuisine. For centuries, skeptical foreigners-
       and even millions of Americans-have believed there was no 
       such thing as American cuisine. In recent decades, 
       hamburgers, hot dogs, and pizza have been thought to 
       define the nation's palate. Not so, says food historian 
       Paul Freedman, who demonstrates that there is an exuberant
       and diverse, if not always coherent, American cuisine that
       reflects the history of the nation itself. A book to be 
       savored, American Cuisine is also a repository of 
       anecdotes that will delight food lovers: how dry cereal 
       was created by William Kellogg for people with digestive 
       and low-energy problems; that chicken Parmesan, the 
       beloved Italian favorite, is actually an American 
       invention; and that Florida Key lime pie goes back only to
       the 1940s and was based on a recipe developed by Borden's 
       condensed milk. More emphatically, Freedman shows that 
       American cuisine would be nowhere without the constant 
       influx of immigrants, who have popularized everything from
       tacos to sushi rolls. 
538    Mode of access: World Wide Web. 
650  0 Cooking, American. 
650  0 Cooking, American|xHistory. 
700 1  Heitsch, Paul,|enarrator. 
710 2  hoopla digital. 
856 40 |uhttps://www.hoopladigital.com/title/
       12464168?utm_source=MARC|zInstantly available on hoopla. 
856 42 |zCover image|uhttps://d2snwnmzyr8jue.cloudfront.net/
       rcb_9781684574841_180.jpeg