In the homeland of Homer, Sophocles, and Plato, where historical-cultural treasures and Mediterranean flair are part of everyday life, the love of good food is an integral element of the culture. This volume of Culinaria leads us from the banquet tables of ancient times to the sophisticated arrangements of haute cuisine in the cities as well as the simpler fare enjoyed by fishermen, farming families, and shepherds.
Part cookbook and part encyclopedia, this enormous book is a vibrant celebration of American regional cooking and cultures. Candid shots of the foods, markets, delis, and restaurants of every region are a splendid reminder of the diverse heritage of the United States. From New Orleans' vibrant French markets famous for Creole tomatoes, okra, and sweet potatoes, to the state fairs of the Midwest, where giant corn dogs and pumpkins the size of houses are all the rage, Culinara is a fascinating waltz across America's palate.