American Food by the Decades edited by Sherri Liberman
(Greenwood, 2011, 250 pages)
This is a fun history book on American food trends in the 20th century. There are ten chapters with extensive bibliographies including books, articles and web sites and an index. The editor is Sherri Liberman, a librarian of course ;-). Each chapter gives an overview of the key cultural, economic and political events of that decade. American Food by the Decades provides entries of the important food trends, institutions and individuals during that time period. I learned fascinating stories about food inventions, regional cuisines, restaurants chains, and famous chefs. It was fun to read about entries related to St. Louis – the food inventions that were introduced at the 1904 World’s Fair, gooey butter cake, and Ted Drews frozen custard. An informative and entertaining book. I highly recommend it.