American Appetite: The Coming of Age of a National Cuisine Ryūnosuke Akutagawa also starts to fall for

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American Appetite: The Coming of Age of a National Cuisine Ryūnosuke Akutagawa also starts to fall forIn Leslie Brenner's "witty and sumptuous" look at the history of the American food revolution, an award winning food writer traces a fascinating culinary heritage and looks to a promising future. Hundreds of years ago, Native Americans feasted on regional ingredients like Olympia oysters, fresh herbs, and wild fowl. Now the best American chefs are returning to those roots. How did we get here? From the Puritan diet to Prohibition, from Julia Child