<i>Ten Restaurants That Changed America</i> by Paul Freedman

(A Book Review)


Abstract

L. Sasha Gora's review of Paul Freedman's study Ten Restaurants That Changed America. Liveright, 2016.


Keywords

American Culinary Culture; History of US Culture; Food; California Food Revolution; Paul Freedman; Book review

Freedman, Paul. Ten Restaurants That Changed America. Liveright, 2016.

Goldstein, Joyce. Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness. U of California P, 2013.

Pilcher, Jeffrey M. “Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine.” Journal of the Southwest, vol. 43, no. 4, Winter 2001, pp. 659-679. JSTOR, https://www.jstor.org/stable/pdf/40170174.pdf?seq=1#page_scan_tab_contents.


Published : 2019-09-08


GoraL. (2019). <i>Ten Restaurants That Changed America</i&gt; by Paul Freedman. Review of International American Studies, 12(1), 137-144. https://doi.org/10.31261/rias.7779

L. Sasha Gora  sasha.gora@amerikanistik.uni-muenchen.de
Ludwig-Maximilians-Universität Munich, Germany  Germany
https://orcid.org/0000-0002-0192-3574

L. Sasha Gora studied art history, international development, and museum studies in Montreal, Copenhagen, and Gothenburg. She has a joint honors Bachelor degree from McGill University, Canada, (2010) and a Master of Science from the University of Gothenburg, Sweden (2012). In 2013 she was selected to participate in the Gwangju Biennale International Curatorial Course, South Korea. She has lectured about food cultural history and led workshops at Haus der Kulturen der Welt, Berlin, the Oxford Symposium on Food & Cookery, the Centre for Contemporary Art, Glasgow, and elsewhere, and has contributed articles to publications such as "Gather," "Chickpea," and "MUNCHIES: Food By Vice." In 2015, she joined the Rachel Carson Center for Environment and Society as a doctoral candidate, where she is researching the new Nordic food movement, contemporary Canadian cuisine, and reimaginations of Indigenous food cultures.






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