You must not have known that the East Coast oysters were growing a foot longer. Or, that fried chicken was one of our original fast foods sold to passengers through train windows in the post-Civil War era.
Turn over “Food Americana: The Remarkable People and Incredible Stories between America’s Favorite Dishes” on David’s page to learn some fascinating facts you’ve never known before. Enchilada, Weekly coveted dishes such as pizza, Peking duck, bagels and barbecues.
It’s full of anecdotes, cultural history, recipes, and trivia. Page, a former journalist and creator of “Eat Roll Drive-in & Dive,” knows how to research, spends two years stockpiling a mother of knowledge, and Gimlett it with Calvin Trillin-like clarity. I presented it with my eyes. ..
A two-time Emmy-winning producer, Network News Honmachi is based in London, Frankfurt and Budapest. He traveled to Europe, Africa and the Middle East, “taking up some of the world’s greatest stories and fostering a passion for some of the world’s finest culinary.”
Page covered the Romanian Revolution, interviewed Yasser Arafat and Muangmar Gadafi, and was there to tell Americans what it would be like to walk the open nights of the Berlin Wall. He also enjoyed the dining experience while traveling.He talks about the night in Vienna when he asked the local crew to take him to his favorite restaurant, and instead of eating schnitzel he Texas barbecue Joint.
Food Americana, full of facts and numbers, is still easy to read, so you need to study Page like a crazy professor and see if he managed to get out of this fun, bohemian, cross-country feast. had.
Q: How did this book come about?
A: I needed a job, so I came across the role of a food journalist. … I set up my own production company … and I didn’t get anything. So instead of starving, I called my friend Al Roker.
A: Yes, Al was working for me when I ran the “Today” show. Al had set up his own production company, so I called and said: Is there anything? “He said: “I’m doing a lot for the Food Network. Do you want some of it?” I said for sure, and suddenly I became a food journalist. I started marketing the food network on my project and eventually became a “eat-and-roll drive-in and dive”, from which I created a syndicated series called “Beer Geek”. Then I looked around one day and said, what do you know? You had better write that damn book.
Q: This book contains an amazing amount of reports. How did you get it done?
A: I approached this book as a journalist and applied the same criteria I applied to the producers who worked for me when I was in charge of the research unit on “20/20”. One of the things I’m most proud of is that I make some rants in the story. I called the New Haven Louise Ranch burgers what they claim to be the first burgers in America. When reporting, I think it is very important to distinguish between myth and reality. Frankly, how can I say this politely? — There are many legends and false alarms when digging into the food area.
Q: That’s right. The story of the caretaker inventing Flamin’s Hot Cheetos has recently caught fire.
A: Many of them attracted the attention of those days. Everyone acknowledges that Anchor Bar invented the Buffalo Wing. However, as explained in the book, there was a restaurant that made buffalo wings in front of the buffalo anchor bar. This place is known as Wings and Things (not related to the chain), run by a man named John Young.African-Americans eat a lot of poorly raised chicken wings and other parts South. Today, Young’s wings are different from the variations that Anchor Bar finally produced. This is a wing split in two with blue cheese. Young provided the wings together with what is called a mambo sauce. But the fact of the matter is that, without a doubt, the first wing of Buffalo wasn’t created with an anchor bar unless Buffalo’s wing was defined as that particular style of wing.
Q: How long did it take to write a book?
A: Since that was my first book, I basically decided to do 10 to 12 different foods somewhere, without thinking about how much work each would cost. Find time to study the chapter — it’s almost enough for its own book. As a result, the work took almost one day and two years.
Q: I talked to Ben & Jerry’s co-founder only in the ice cream chapter. Jerry Greenfield, you interviewed Tyler Marek at the forefront of Alterna flavor, and Amy Ettinger. I interviewed her when her book came out. She made a lot of reports about ice cream. How did you get these people?
A: To be a journalist A .: You need to be curious. And B: You don’t have to be afraid of rejection. My biggest shock was when the Mel Brooks people said they wanted to talk to me for the Bagel and Rocks chapters. You have to do your research, it reads whatever is published on the subject. I have read all or part of the 200 books for this book. I searched the internet. We talked to many authors and many other experts in their field. And you know what it will be, person A recommends person B.
Q: Hey, sidetrack: Many people ask me to recommend an old-fashioned Chinese restaurant. This book distinguishes between Chinese-American food and traditional Chinese food. Do you think the old-fashioned restaurants are gone?
A: No, it hasn’t disappeared. By the way, I don’t call it “traditional”. We say “to be eaten in China” because food has evolved in China and one of the most popular dishes in China these days is scrambled eggs and tomatoes. I don’t have statistics, but I feel like many Chinese restaurants are closed because parents don’t want their children to work so hard. And kids don’t find it attractive either. I’m guessing here, but I don’t think the pandemic was kind to a family-owned restaurant that operates with a narrow margin. … I think the most interesting thing I wrote in this book is that Chinese-American cuisine pushes the boundaries with taste, texture, taste, and aroma that are in line with what is in China. I will.
Q. Won’t you shed tears on chop suey or sweet and sour pork with pineapple and maraschino cherries?
A: I’m not going to cry at Chop suey. But in my view, well-made Chinese-American food is valuable and it’s great.
Q: So what’s next? Macaroni and cheese, pepperoni roll, donut.
A: If anyone wants to choose a book, please contact me. I don’t make TV, but I actually pay for my daughter’s graduate school. It costs all the money you have.
Q: Are there any points for readers?
A: I ate delicious food from a damn person and actually cooked it from scratch. As an example, when my daughter graduated from undergraduate school, I was a designated food getter at 10 am. So I went across the street, and there were two storefronts. One of them had a huge line down the street through the door, apparently pouring graduates. There was no one in the other, so I joined the other. It was Bodega, and I ordered a breakfast sandwich for each of us and saw the guy behind the grill make one of the most perfect in the world: amazing New York roll bacon, eggs , Cheese sandwich. And I took them out. When I left, the lines at the other stores didn’t get shorter. Another store was Starbucks, where everyone was lined up to hand over traditional microwave clay products as food. I have to tell you, I don’t understand it.
Author: David page
the publisher: Mango Publishing Group
price: Available in paperback for under $ 20 amazon.com.
How we came to eat pizza, chop suey and Buffalo wings explored in ‘Food Americana’ book – Orange County Register Source link How we came to eat pizza, chop suey and Buffalo wings explored in ‘Food Americana’ book – Orange County Register