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 CulturePart 2 Regional FoodsChapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and RegionalismChapter 4 Rocky Mountain OystersChapter 5 Loco Moco: A Folk Dish in the MakingChapter 6 The Cincinnati Chili Culinary ComplexChapter 7 A Pound of Kenya, Please, or a Single Short Skinny MochaChapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social ClassChapter 9 Patterns of American Rice Consumption 1955 and 1980Chapter 10 Food-Place Associations on American Product LabelsChapter 11 The Compiled Cookbook as Foodways AutobiographyPart 12 Ethnic FoodsChapter 13 Introduction: On Ethnic FoodwaysChapter 14 Bierocks and Back for More BierocksChapter 15 Cajuns and CrawfishChapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, IndianaChapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic PatternPart 18 Eating OutChapter 19 Eating Out in South Carolina's Cities: The Last Fifty YearsChapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant StudyChapter 21 From Pushcart to Modular Restaurant: The Diner on the LandscapeChapter 22 Fast Foods: American Food RegionsChapter 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 CulturePart 2 Regional FoodsChapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and RegionalismChapter 4 Rocky Mountain OystersChapter 5 Loco Moco: A Folk Dish in the MakingChapter 6 The Cincinnati Chili Culinary ComplexChapter 7 A Pound of Kenya, Please, or a Single Short Skinny MochaChapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social ClassChapter 9 Patterns of American Rice Consumption 1955 and 1980Chapter 10 Food-Place Associations on American Product LabelsChapter 11 The Compiled Cookbook as Foodways AutobiographyPart 12 Ethnic FoodsChapter 13 Introduction: On Ethnic FoodwaysChapter 14 Bierocks and Back for More BierocksChapter 15 Cajuns and CrawfishChapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, IndianaChapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic PatternPart 18 Eating OutChapter 19 Eating Out in South Carolina's Cities: The Last Fifty YearsChapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant StudyChapter 21 From Pushcart to Modular Restaurant: The Diner on the LandscapeChapter 22 Fast Foods: American Food RegionsChapter 23 You Are Where You Eat