Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
Keys to Understanding American Regional Cuisines | |
Defining and Exploring Americarsquo;s Regional Cuisines | |
The Haynes Five Factors in the Development of a Regional Cuisine | |
The Restaurant Recipe Format | |
The Plantation South | |
Central Virginia, Eastern and Central North Carolina, Eastern and Central South Carolina, Eastern and Central Georgia, Alabama, Mississippi, Central and Western Tennessee, Central and Western Kentucky, Northern and Central Florida | |
The Food Culture of the Plantation South | |
The Carolina Lowcountry and Soul Food Micro-Cuisines | |
Recipes and Ingredients of the Plantation South | |
New England | |
Maine, Vermont, Massachusetts, Rhode Island, New Hampshire, Connecticut, and Upstate New York | |
The Food Culture of New England | |
The New England Acadian Micro-Cuisine | |
Recipes and Ingredients of New England | |
The Chesapeake Bay Shore | |
The bay shores of Maryland and Virginia, and Western Delaware | |
The Food Culture of the Chesapeake Bay Shore | |
Recipes and Ingredients of the Chesapeake Bay Shore | |
The Mid-Atlantic | |
Central and Southern New York State, Pennsylvania, New Jersey, Northern and Eastern Delaware, Central Maryland, and Washington, D.C | |
The Food Culture of the Mid-Atlantic | |
The Pennsylvania Dutch Micro-Cuisine | |
Recipes and Ingredients of the Mid-Atlantic | |
Louisiana | |
Louisiana, the Mississippi and Alabama Gulf coasts, and extreme East Texas | |
The Food Culture of Louisiana | |
Recipes and Ingredients of Louisiana | |
The Mexican Border | |
Southwest Texas, New Mexico, Arizona, Southern Utah, Southern Colorado, and Hispanic California | |
The Food Culture of the Mexican Border | |
The Southwestern Native American Micro-Cuisines | |
Recipes and Ingredients of the Mexican Border | |
The Appalachain South | |
West Virginia, Eastern Kentucky, Eastern Tennessee, Western North Carolina, Western Virginia, and Northern Georgia | |
The Food Culture of the Appalachian South | |
Recipes and Ingredients of the Appalachian South | |
The Central Farmlands and Cities | |
Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Arkansas, North Dakota, South Dakota, Nebraska, Oklahoma, and Kansas | |
The Food Culture of the Central Farmlands and Cities | |
The German-American, Polish-American, and Scandinavian-American Micro Cuisines | |
Recipes and Ingredients of the Central Farmlands and Cities | |
The Western and Central Ranchlands | |
Northern Texas, Oklahoma, Kansas, Nebraska, South Dakota, North Dakota, Montana, Eastern Wyoming, and Eastern Colorado | |
The Food Culture of the Western and Central Ranchlands | |
Recipes and Ingredients of the Western and Central Ranchlands | |
Anglo-Asian California | |
The non-Hispanic cuisines of California | |
The Food Culture of Anglo-Asian Californ | |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.