Barbara G. Shortridge is assistant professor of geography at the University of Kansas. James R. Shortridge is professor of geography at the University of Kansas.

This rich compilation of articles—expertly framed by the editors' insightful introduction and valuable bibliography—examines the culture, ethnicity, socioeconomics, geography, and demography of American food in all its distinct yet delightfully untidy forms. The Taste of American Place will be of interest not only to food scholars and students, but to the general reader who loves to eat and loves to explore the abundant array of foods we call American.

• Chapter 1 Introduction: Food and American Culture Part 2 Regional Foods Chapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and Regionalism Chapter 4 Rocky Mountain Oysters Chapter 5 Loco Moco: A Folk Dish in the Making Chapter 6 The Cincinnati Chili Culinary Complex Chapter 7 A Pound of Kenya, Please, or a Single Short Skinny Mocha Chapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social Class Chapter 9 Patterns of American Rice Consumption 1955 and 1980 Chapter 10 Food-Place Associations on American Product Labels Chapter 11 The Compiled Cookbook as Foodways Autobiography Part 12 Ethnic Foods Chapter 13 Introduction: On Ethnic Foodways Chapter 14 Bierocks and Back for More Bierocks Chapter 15 Cajuns and Crawfish Chapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, Indiana Chapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern Part 18 Eating Out Chapter 19 Eating Out in South Carolina's Cities: The Last Fifty Years Chapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant Study Chapter 21 From Pushcart to Modular Restaurant: The Diner on the Landscape Chapter 22 Fast Foods: American Food Regions Chapter 23 You Are Where You Eat

Barbara G. Shortridge is assistant professor of geography at the University of Kansas. James R. Shortridge is professor of geography at the University of Kansas.

This rich compilation of articles—expertly framed by the editors' insightful introduction and valuable bibliography—examines the culture, ethnicity, socioeconomics, geography, and demography of American food in all its distinct yet delightfully untidy forms. The Taste of American Place will be of interest not only to food scholars and students, but to the general reader who loves to eat and loves to explore the abundant array of foods we call American.

• Chapter 1 Introduction: Food and American Culture Part 2 Regional Foods Chapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and Regionalism Chapter 4 Rocky Mountain Oysters Chapter 5 Loco Moco: A Folk Dish in the Making Chapter 6 The Cincinnati Chili Culinary Complex Chapter 7 A Pound of Kenya, Please, or a Single Short Skinny Mocha Chapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social Class Chapter 9 Patterns of American Rice Consumption 1955 and 1980 Chapter 10 Food-Place Associations on American Product Labels Chapter 11 The Compiled Cookbook as Foodways Autobiography Part 12 Ethnic Foods Chapter 13 Introduction: On Ethnic Foodways Chapter 14 Bierocks and Back for More Bierocks Chapter 15 Cajuns and Crawfish Chapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, Indiana Chapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern Part 18 Eating Out Chapter 19 Eating Out in South Carolina's Cities: The Last Fifty Years Chapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant Study Chapter 21 From Pushcart to Modular Restaurant: The Diner on the Landscape Chapter 22 Fast Foods: American Food Regions Chapter 23 You Are Where You Eat