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“With the sweep of an epic novel, David Kamp takes us behind the scenes and into the sweaty, wacky, weird trenches of the Great American Food Revolution. His reporting is solid, his storytelling magnificent, and his good humor is seemingly inexhaustible . . . . a terrific book.” —Molly O’Neill
“Culturally aware and cleverly written, this anatomy of the French-fried versus sun-dried tension at the heart of American gastronomy is refreshingly non-snooty.”
"A page-turner filled with fascinating footnotes, a delicious dish about bold-faced names, and an in-depth look at the ways in which a series of food pioneers touched off a revolution." —USA Today
“Juicy, irreverent, and full of bite.” —Gael Greene
david kamp has been a writer and editor for Vanity Fair and GQ for more than a decade. He lives in New York.See all Editorial Reviews
David Kamp writes regularly for Vanity Fair and GQ, helped Martin Short write I Must Say: My Life ad a Humble Comedy Legend, and used to write for Spy magazine. Read morePublished 2 months ago by P. Mulloy
Kamp does a good job of cataloguing two American food revolutions - one on the east coast and one on the west. Read morePublished 3 months ago by Nemoman
If you are a foodie like me you will love this book! I have followed chefs and collected cookbooks for over 42 years. Read morePublished 10 months ago by william & Kathleen dupree
A foodie's delight of US culinary history, It was a great readPublished 14 months ago by Gloria F. Green
If you have any sort of interest in the culinary history of the United States, David Kamp's book, The United States of Arugula, is quite simply a must-read title. Read morePublished 18 months ago by Adam Oster
A fun and witty story about food trends in America.
Purchased this as a gift for myself and enjoyed every page.
For those who look at your local supermarket's olive bar and think, what a long way we've come! This book is perfect. Read morePublished 19 months ago by Book Babe
i picked this up on a "you might also like" recommendation and was not disappointed. it made for great beach reading and was such a great history, pre-food network, of the... Read morePublished 23 months ago by Brian