David Page (author of Food Americana) talks about his journey with documenting the evolution of cuisine in the US.
EPISODE SUMMARY
So, you are a vital cog of ABC’s 20/20 in the ’80s, you create Diners, Drive-Ins and Dives and pen a fantastic book, Food Americana, documenting the evolution of cuisine in the US. What do you do next, appear on OT of course. This was too much fun.
EPISODE NOTES
So, you are a vital cog of ABC’s 20/20 in the ’80s, you create Diners, Drive-Ins and Dives and pen a fantastic book, Food Americana, documenting the evolution of cuisine in the US. What do you do next, appear on OT of course. This was too much fun.
Food Americana
The Remarkable People and Incredible Stories behind America’s Favorite Dishes
Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Readers will learn the inside story of how Americans came to form national cuisines from a world of diverse flavors. This insightful book is, overall, engaging and oftentimes extremely humorous.