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1 Remote Warehouse Cooking and Food- Historical Food and Cooking

The United States of Arugula: How We Became a Gourmet Nation

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The United States of Arugula: How We Became a Gourmet Nation Cover

ISBN13: 9780767915793
ISBN10: 0767915798
Condition: Standard
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Reading Group Guide

1. What are your best and worst childhood memories of food? Are your eating habits better or worse than those of your parents? Which of the transformations described in The United States of Arugula has been most relevant in your lifetime?

2. What aspects of the Big Three-James Beard, Julia Child, and Craig Claiborne-made them unlikely figures in launching Americas culinary revolution? At the same time, what made them perfect for this role? How would they fare if they arrived on the current food scene now and tried to launch their careers?

3. What discoveries did you make about early American cookery, and the palates of nineteenth-century Americans? What does the history of a nations food indicate about the history of its populations?

4. Discuss the counterculture movements of the food world described in chapters five and six. What did the stars of this show-including Alice Waters, Jeremiah Tower, and Mollie Katzen-prove to East Coast gourmands about American palates? How did the West Coast revolutionaries manage to sway food dialogues nationwide?

5. What is distinctly American about the success of smaller venues that grew to have broad appeal-such as Dean & DeLuca, or ice cream shops like Steves or Ben & Jerrys? Can such companies grow infinitely without reducing quality and without giving frontline employees an unfair deal?

6. Discuss the ways the food revolution has led to markets for products besides food, such as the wares sold in stores like Williams-Sonoma, or the craze to remodel kitchens with restaurant-quality appliances. Have you made any kitchen purchases that would have been unheard of in your family in previous generations? To what extent does quality home cooking truly rely on tools of the trade?

7. What did Americas early resistance to ethnic cuisine say about American society? What did it take for Italian restaurateurs such as Sirio Maccioni to transform the Francophile definitions of haute cuisine? What international flavors proliferate in your community? Can you trace their arrival, and the way such restaurants were initially received?

8. The United States of Arugula clearly demonstrates the power of food critics in shaping our attitudes about various cuisines, but do you believe they are the power brokers in this story? Who ultimately is at the helm of these transitions: Chefs? Restaurateurs? Reviewers? Highbrow consumers? Average home cooks?

9. Why do you suppose the history of Americas culinary transformations volley from the East Coast to the West Coast, with Charlie Trotter in Chicago as a rare Midwest voice? What is it about these two coastal populations that placed them at the forefront of change? Do they have a monopoly on the food worlds palate?

10. What has been the effect of television in changing the way we understand culinary trends? Discuss the evolution represented by the span of “The French Chef” to “Emeril Live!” What is your reaction to cooking shows? Do you actually write down the recipes and try them out, or is it simply entertaining to watch the act of cooking?

11. Do national chains such as Starbucks and Whole Foods make it easier or harder for independent food start-ups to thrive? Has their presence had any impact on your cravings, or on the way you shop?

12. Do you consider yourself a foodie? Does the existence of a “foodie” culture reassure you or irk you?

13. What differences did you detect between notions of culinary arts as a mans world or as a womans world throughout the decades covered in the book? Whose domain does it seem to be now? Has this always been the case?

14. In a recent interview for the Broadway Books website, the author observed that “food people are as fascinating-and brilliant, and contrary, and rivalrous, and inventive, and compelling-as rock musicians, politicians, novelists, and movie directors. This book pulls up the curtain on that.” In your opinion, why does the food world receive less media attention than other aspects of Americas cultural innovation? How would you characterize the key players David Kamp describes, and the world they inhabit? Which of the contemporary celebrity chefs named in the book were you most familiar with?

15. What class wars seemed to be simmering behind the transitions described in The United States of Arugula? What aspects of the story demonstrate the power of the elite, and which aspects are populist? What separates the arugula consumers from the fans of iceberg lettuce?

16. What do you predict the next chapter in this saga will be? How will the showdowns between industry advocates of processed food and crusaders for the organic movement end? What will the next American culinary trend look like, and how will it taste?

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Brian Simcoe, September 20, 2008 (view all comments by Brian Simcoe)
This book is an eye-opening, mouth-watering adventure. I applaud David Kamp for writing this book; its a journey of food that everyone should hear. From coast to coast, it was fascinating reading about the evolution of the American food scene that, at times, parallels other cultural transitions in this country as we strive to form our own perfect union. And David's arousing and humorous language had me page-turning to the very end. You will have so much more appreciation for what you eat after you read this book.
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Product Details

ISBN:
9780767915793
Subtitle:
How We Became a Gourmet Nation
Author:
Kamp, David
Publisher:
Clarkson Potter
Subject:
Cookery, american
Subject:
Essays
Subject:
History
Subject:
Gastronomy
Publication Date:
20060912
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
416
Dimensions:
9.52x6.60x1.17 in. 1.58 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The United States of Arugula: How We Became a Gourmet Nation Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 416 pages Broadway Books - English 9780767915793 Reviews:
"Staff Pick" by ,

I was recently in a chain grocery store in a very small town in Louisiana, and was surprised to find fresh, organic tofu on their shelves. (Not much of it, but still.) David Kamp knows how it got there. In The United States of Arugula, Kamp examines how we went from a nation of Jell-O salads to the gourmet-loving country we are today. Funny, smart, and very hard to put down, The United States of Arugula chronicles America's biggest and most influential culinary personalities and describes the dramatically changed landscape of American food. A must read for anyone who's interested in cuisine.

"Publishers Weekly Review" by , "Kamp, a writer and editor for Vanity Fair and GQ, details the development of fine dining in the U.S. and proves healthy, even exotic food movements are having an effect on our diet. He highlights the great divide between a population that relies on McDonald's and those who savor gourmet cooking. Historically, the rich always had high-end restaurants; the rest contented themselves with recipes in the ladies' sections of newspapers and magazines. But thanks to 'the Big Three' — James Beard, Julia Child and Craig Claiborne — America had an eating revolution. Kamp supplies an engaging account of their careers; Claiborne has a particularly spicy life story. While The Joy of Cooking focused on helping housewives keep 'one eye on the family purse and the other on the bathroom scale,' says Kamp, quoting Irma Rombauer, Beard saw cooking as a passion. During the 1960s, restaurant reviews became respectable journalism and dining out a status symbol. As rebellion turned to affluence, 'eating, cooking and food-shopping were symbols for those who considered themselves upwardly mobile.' This cultural history makes for an engrossing read, documenting the dramas and rivalries of the food industry. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "David Kamp has seduced a tootle of food world idols into spilling the beans about who did what to whom in the decades when America was becoming obsessed with food. His Arugula world is juicy, irreverent, and full of bite."
"Review" by , "With the sweep of an epic novel, David Kamp takes us behind the scenes and into the sweaty, wacky, weird trenches of the Great American Food Revolution. His reporting is solid, his storytelling magnificent and his good humor is seemingly inexhaustible. I can't imagine a better guide for touring the United States of Arugula. This is a terrific book."
"Review" by , "A great trip down memory lane and a must read for anyone passionate about the American food world of the last fifty years."
"Review" by , "There's plenty of dish in this insider's view of America's gastronomic coming-of-age — read all about the food fights and the food phonies. The United States of Arugula is as racy as it is relevant. I couldn't put it down!"
"Review" by , "All the stars are here, from breakfast 'til midnight snack, in a page-turning insider's guide with an emphasis on 'dish.'"
"Synopsis" by , Kamp, a writer and editor for "GQ" and "Vanity Fair," chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the "foodie."

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