{"product_id":"bite-by-bite-american-history-through-feasts-foods-and-side-dishes-hardcover","title":"Bite by Bite: American History Through Feasts, Foods, and Side Dishes - Hardcover","description":"\u003cp\u003eby \u003cb\u003eMarc Aronson\u003c\/b\u003e (Author), \u003cb\u003ePaul Freedman\u003c\/b\u003e (Author), \u003cb\u003eFrederick Douglass Opie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExplore the fascinating history of America as told through the lens of food in this illustrated nonfiction middle grade book that lays out the diverse cultures that have combined to create the rich and delicious tapestry of the American country and cuisine.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eAs American as apple pie. \u003c\/i\u003eIt's a familiar saying, yet gumbo and chop suey are also American! What we eat tells us who we are: where we're from, how we move from place to place, and how we express our cultures and living traditions. \u003cp\u003e\u003c\/p\u003eIn twelve dishes that take readers from thousands of years ago through today, this book explores the diverse peoples and foodways that make up the United States. From First Salmon Feasts of the Umatilla and Cayuse tribes in the Pacific Northwest to fish fries celebrated by formerly enslaved African Americans, from \"red sauce\" Italian restaurants popular with young bohemians in the East to Cantonese restaurants enjoyed by rebellious young eaters in the West, this is the true story of the many Americas--laid out bite by bite.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMarc Aronson is the acclaimed author of \u003ci\u003eTrapped: How the World Rescued 33 Miners from 2,000 Feet Below the Chilean Desert\u003c\/i\u003e, which earned four starred reviews. He is also the author of \u003ci\u003eRising Water: The Story of the Thai Cave Rescue \u003c\/i\u003eand \u003ci\u003eSir Walter Ralegh and the Quest for El Dorado\u003c\/i\u003e, winner of the ALA's first Robert F. Sibert Award for nonfiction and the Boston Globe-Horn Book Award. He has won the LMP award for editing and has a PhD in American history from New York University. Marc is a member of the full-time faculty in the graduate program of the Rutgers School of Communication and Information. He lives in Maplewood, New Jersey, with his wife, Marina Budhos, and sons. You can visit him online at MarcAronson.com. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePaul Freedman is a history professor at Yale University and the author of \u003ci\u003eAmerican Cuisine: And How it Got This Way\u003c\/i\u003e, \u003ci\u003eTen Restaurants that Changed America\u003c\/i\u003e, and \u003ci\u003eOut of the East\u003c\/i\u003e: \u003ci\u003eSpices and the Medieval Imagination\u003c\/i\u003e. He is also the editor of \u003ci\u003eFood: The History of Taste.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eDr. Frederick Douglass Opie\u003cb\u003e \u003c\/b\u003eis a professor of history and foodways at Babson College, where he teaches courses such as \"African American History and Foodways\" and \"Food and Civil Rights.\" The author of \u003ci\u003eHog and Hominy: Soul Food from Africa to America\u003c\/i\u003e, he also hosts a food history blog. \u003cp\u003e\u003c\/p\u003eAmanda Palacios has a master's degree in anthropology with a minor in food studies and a graduate certificate in public health from New Mexico State University. She plans to do work on addressing health issues and food access in the border region. \u003cp\u003e\u003c\/p\u003eTatum Willis is an enrolled member of the Confederated Tribes of the Umatilla Indian Reservation (CTUIR) and descends from the Yakama, Nez Perce, and Oglala Lakota peoples. A graduate of Yale University, she is currently a managing director of Cayuse Mission Solutions, part of the Cayuse family of companies. \u003cp\u003e\u003c\/p\u003eDavid Zheng\u003cb\u003e \u003c\/b\u003eis an artist and filmmaker. After growing up in China, he immigrated to South Carolina and later attended Yale University. His passion for cooking got him started in food history, and he is especially interested in the history of Chinese cuisine. \u003cp\u003e\u003c\/p\u003eToni D. Chambers earned her BFA in illustration at the University of Massachusetts. Born to Jamaican immigrant parents, Toni has always had family, culture, and the arts as prominent inspiring forces in her life.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.3 x 5.6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 28, 2024\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51748308844832,"sku":"9781665935500","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/f625fc86f79857655bdda3efdd4d31f6.webp?v=1779907851","url":"https:\/\/ebocreations.com\/products\/bite-by-bite-american-history-through-feasts-foods-and-side-dishes-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}