Bite by Bite: American History through Feasts, Foods, and Side Dishes
Marc Aronson, Paul Freedman, illustrated by Toni D. Chambers, Frederick Douglass Opie, Amanda Palacios, Tatum Willis, David Zheng
Bite by Bite uses food to explore U.S. history and the cultures that have shaped American cuisine. It identifies gumbo and chop suey as American foods while considering how eating can reflect origin, migration, culture, and living traditions. The illustrated nonfiction book presents connections between food and the country’s diverse cultural history, including how people move from place to place.
This book appears on 2 reading lists across 1 edition from 2 organizations.
