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The Food of a Younger Land

How our diets have changed over time

Whether your taste buds dance at the thought of pig feet and hush puppies, or you squirm at the thought, Mark Kurlansky’s book, The Food of A Younger Land, is a great resource for learning about the cultural history of American food.

During his conversation with Mike Cuthbert, Kurlansky remembers nearly-vanished cuisines and highlights, as his book's subtitle promises,  "American food—before the national highway system, before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional, and traditional."

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