Apple Pie

Front Cover
Penguin, Oct 7, 2004 - Social Science - 176 pages
0 Reviews
What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal?

There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked.

 

What people are saying - Write a review

Apple pie: an American story

User Review  - Not Available - Book Verdict

Follow food writer Edge, whose work has been featured in Gourmet and Saveur magazines, as he eats his way across the United States in a charming new series that "celebrates America's iconic foods ... Read full review

Contents

HeresPie in Your Eye
PopUp Iowa
How Long Is Your Flake?
Bag It
Schnitz Fit
Hoochie Pie
A Cut Above
Pie Jockey
Mock It to Me
Call of the Magpie
la Mode de Massachusetts
Fidgeting with the Canon
Crumbs in His Beard
Technique
Apples
Serving

One Pie If by Land Two If by Sea

Other editions - View all

Common terms and phrases

About the author (2004)

John T. Edge, a five-time James Beard Award nominee, writes the monthly "United Tastes" for "The New York Times". His work for "Saveur "and other magazines has been featured in seven editions of the "Best Food Writing" compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin's "Southern Belly: The Ultimate Food Lover's Companion to the South". Mr. Edge lives with his wife and son in Oxford, Mississippi.

Bibliographic information