David Kamp. (2009). The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution. Crown.

David Kamp. 2009. The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution. Crown.

David Kamp, The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution. Crown, 2009.

David Kamp. The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution. Crown, 2009.

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1. • value: Biography
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5. • value: Cooking
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7. • value: gastronomy
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9. • value: Comedy
10. • value: cookbook
11. • value: History
12. • value: Essays
13. • value: cultural history
14. • value: food and drink
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16. • value: Economics
17. • value: USA
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22. • value: funny books
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1. • role: Author
   • fileAs: Kamp, David
   • bioText: David Kamp has been a writer and editor for Vanity Fair and GQ for more than a decade. He lives in New York.
   • name: David Kamp

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publishDate

2009-12-16T00:00:00-05:00

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title

The United States of Arugula

fullDescription

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.
Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.

reviews

1. • premium: False
   • source: Jacques Pépin
   • content: "A great trip down memory lane and a must read for anyone passionate about the American food world of the last fifty years."
2. • premium: False
   • source: Jean Anderson, author, The American Century Cookbook
   • content: "There's plenty of dish in this insider's view of America's gastronomic coming-of-age--read all about the food fights and the food phonies. The United States of Arugula is as racy as it is relevant. I couldn't put it down!"
3. • premium: False
   • source: Marion Nestle, author of Food Politics and What to Eat
   • content: "A smart, engaging account of how serious foodies brought fresh, new, and delicious meals to American tables. Kamp's deep understanding, appreciation, and respect for the key players in this history make his book a riveting read."
4. • premium: False
   • source: Kirkus Reviews
   • content: "[The United States of Arugula] is something almost everybody--but particularly those who have been caught up in upgrading their own food habits to 'gourmet' status--can mightily enjoy. . . . All the stars are here, from breakfast 'til midnight snack, in a page-turning insider's guide with an emphasis on 'dish.' "
5. • premium: True
   • source:
   • content:

     June 12, 2006
     Kamp, a writer and editor for Vanity Fair
     and GQ
     , details the development of fine dining in the U.S. and proves healthy, even exotic food movements are having an effect on our diet. He highlights the great divide between a population that relies on McDonald's and those who savor gourmet cooking. Historically, the rich always had high-end restaurants; the rest contented themselves with recipes in the ladies' sections of newspapers and magazines. But thanks to "the Big Three"—James Beard, Julia Child and Craig Claiborne—America had an eating revolution. Kamp supplies an engaging account of their careers; Claiborne has a particularly spicy life story. While The Joy of Cooking
     focused on helping housewives keep "one eye on the family purse and the other on the bathroom scale," says Kamp, quoting Irma Rombauer, Beard saw cooking as a passion. During the 1960s, restaurant reviews became respectable journalism and dining out a status symbol. As rebellion turned to affluence, "eating, cooking and food-shopping were symbols for those who considered themselves upwardly mobile." This cultural history makes for an engrossing read, documenting the dramas and rivalries of the food industry.

popularity

34

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The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.
Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.

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The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

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   • description: Cooking / History
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