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Patric Kuh, The Last Days of Haute Cuisine: America's Culinary Revolution (Viking 2001) European gastronomy was about the few, says chef and food writer Kuh, "the American market about the many. When they came together they created a whole new form: the modern American restaurant." An insider's social and cultural history of the upscale culinary scene in the latter half of the twentieth century. MORE: Salon.com book review NPR's "The Connection's" audio interview Amazon |
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