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Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks-witnessing them in the kitchen and at the table-Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals-from shopping to cooking to dining-have created new cooks, new cooking categories, and new culinary challenges.

Cooking --- History --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- History. --- Cooking - United States - History --- amateur cooks. --- american cooking. --- american cuisine. --- anthropology of food. --- chefs. --- cooking at home. --- cooking skills. --- creative process. --- culinary challenges. --- dining. --- food and relationships. --- home cooking. --- meal prep. --- relationships with food. --- shopping.

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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

Diet --- Food crops --- academic. --- agriculture. --- american food. --- cooking. --- cuisine. --- culinary history. --- culinary. --- cultural history. --- cultural studies. --- culture. --- farm to table. --- food and drink. --- food history. --- food. --- hickory nuts. --- maple syrup. --- northern california. --- personal. --- regional cuisine. --- regional culture. --- regional foods. --- regional. --- scholarly. --- shagbark. --- social history. --- social studies. --- sommelier. --- terroir. --- traditional cuisine. --- traditional foods. --- vermont. --- wine lover. --- wine. --- wisconsin.