Considering the Food of a Young United States with Mark Kurlansky

Steve Scher
05/18/2009 at 9:00 a.m.

Before there were highways, frozen food and industrialized manufacturing of what we eat, the landscape of eating in the United States was much different. It was more regional: driven by seasons, not by trucks. Old recipes and traditions have slipped away. Today we resurrect the past, and consider what food, preparation and consumption was like before everything changed.

Related Event

Mark Kurlansky is speaking tonight at 7:30 p.m. at Elliott Bay Books.

Guest(s)

Mark Kurlansky is a New York Times best–selling author and recipient of the James A. Beard Award. His many books include "Cod: A Biography of a Fish That Changed the World," "Salt: A World History," "The Big Oyster: History of the Half Shell" and "The Last Fish Tale: The Fate of the Atlantic and Survival in Gloucester." He won the Bon Appetit Food Writer of the Year Award and the Glenfiddich Food and Drink Award for best book. His latest book is "The Food of a Younger Land."