The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution (Paperback)
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.
Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets." The United States of Arugula" is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive--and became the cultural success story of our era.
About the Author
DAVID KAMP is a writer and editor for" Vanity Fair" and the author of" The United States of Arugula,"" The Food Snob's Dictionary, The Film Snob's Dictionary," and" The Rock Snob's Dictionary," DAVID LYNCH is a James Beard Award-winning writer, sommelier, and restaurant manager, having served as wine director and general manager of Babbo Ristorante for seven years. Both authors live in New York City. ROSS MACDONALD's illustrations have appeared in many magazines, from" The New Yorker" to" The Wall Street Journal."
“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 . . . . a terrific book.” —Molly O’Neill
“Culturally aware and cleverly written, this anatomy of the French-fried versus sun-dried tension at the heart of American gastronomy is refreshingly non-snooty.”
"A page-turner filled with fascinating footnotes, a delicious dish about bold-faced names, and an in-depth look at the ways in which a series of food pioneers touched off a revolution." —USA Today
“Juicy, irreverent, and full of bite.” —Gael Greene