American Cuisine

Paul Freedman, Yale University Professor of History and author of the recently published Ten Restaurants that Changed America, charts American history over the last 200 years through the nation’s cuisine. Distinct and varied, Freedman describes the quintessential restaurants that characterize American fare, from ethnic and regional to industrial dishes. Delmonico’s defined the international standard for prestige and Antoine’s the vibrant regional fare, while Howard Johnson’s pioneered the franchise and Chez Panisse founder Alice Waters helped cultivate a more sophisticated palate.

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