02075nam 22004933 450 991016388560332120230725063013.01-60961-196-9(CKB)3710000000875643(MiAaPQ)EBC6060838(Au-PeEL)EBL6060838(OCoLC)1156221531(BIP)034218666(MiAaPQ)EBC4697195(Au-PeEL)EBL4697195(CaPaEBR)ebr11270960(OCoLC)959849179(EXLCZ)99371000000087564320210901d2011 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierAmerica the Edible A Hungry History, from Sea to Dining Sea1st ed.Gordonsville :Potter/Ten Speed/Harmony/Rodale,2011.©2011.1 online resource (203 pages)1-60961-181-0 Intro -- Introduction -- Chapter 1: A Left-Coast Life, Part I -- Chapter 2: The Haole and the Hottie -- Chapter 3: Greetings from Planet Brooklyn -- Chapter 4: Meet Me for Sushi in ST. Louis, LOUIE: CAN IT BE JUST FAIR? -- Chapter 5: I Still Call it the Jake -- Chapter 6: Halloween Weekend, 2009 -- Chapter 7: Did the Earth Move? -- Chapter 8: The Lobster Roll: Why I Want to Have Sex with One -- Chapter 9: Thunderbolts, Broken Hearts, and Heat -- Chapter 10: A Left-Coast Life, Part II -- Acknowledgments -- Restaurant Locations -- Index -- About The Author.As host of 'Man vs. Food', Adam Richman knows American cuisine like few others. In 'American the Edible', Richman explores the ethnic, economic and cultural factors that shape the way America eats.America the Edible Cooking, AmericanCooking641.5973Richman Adam1371038MiAaPQMiAaPQMiAaPQBOOK9910163885603321America the Edible3399686UNINA