Apple pie isn’t American in the way people often mean. Every ingredient, from apples to butter to nutmeg and cinnamon, came from somewhere else.
But then, so do most Americans.
A book traces the roots of American tastes from pemmican to Coca-Cola to what are now called “molecularly modified” foods. Libby O’Connell, the chief historian and a senior vice president for the History Channel and A&E networks, wrote The American Plate: A Culinary History in 100 Bites. Continue reading
