The United States of Arugula (Paperback)

The United States of Arugula (Paperback)

$11.99$11.99
-
$14.79$14.79
Book Format: Choose an option
Paperback
eBook
Kamp, a writer and editor for "GQ" and "Vanity Fair," chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the "foodie."

About This Item

9780767915809
Customer Reviews
3.8 out of 5 Stars
5 stars
1
4 stars
7
3 stars
1
2 stars
1
1 stars
0
1-5 of 10 reviews

In the last 40 years, the

In the last 40 years, the predominant food culture in America has become "gourmet". Salsa and sushi have gone from unknown to ubiquitous, and local ingredients, specialty cooking tools and celebrity chefs have become routine. The United States of Arugula attempts to tell the story of how this happened. This book is a fairly fun read, although it meanders quite a bit. We start with the Big Three that popularised inventive cooking and dining - James Beard, Julia Child and Craig Claiborne, and go all the way to Emeril Lagasse's restaurant empire. Kamp has certainly done his research, and the text is packed with all kinds of little asides and tidbits that make the events in the book come to life. Any revolution always begins with a few people, and it is always interesting to read about those people's motivations and understand the movement itself in context. Kamp takes this a little too far, though and the book comes off as overly gossipy. Beard and Claiborne's (among others) sexual preferences are exhumed in detail, and there's a lot of focus on who did and didn't get along. For instance, Graham Kerr, a contemporary of Julia Child who also had a popular cooking show, is introduced as "Everyone in the food world agreed on one person they could hate", even though their hate of him had no bearing on any significant events. I wish that Kamp had instead devoted that space to the events he mentions omitting in his introduction. Another problem with this book is that it was really hard to follow. I usually read epic fantasy and have no trouble keeping hundreds of characters straight in my head, but Kamp introduces so many names that it detracts from the flow of the book. Many of the people mentioned by name are only mentioned once, which adds to the confusion (is this a person I'm supposed to know?) Adding to this is Kamp's love of tangents, he does not stick to one person or one chronological period or even one story. Chapter 2 starts off with an introduction of Pierre Franey entering the US, but jumps quickly to Jacques Pépin's childhood, and then to French cooks' propensity for local foods, to an explanation of "classic French cooking", to a biography of Antonin Carême and so on... and when the book got back to Franey's story after he gets off the boat, I had a hard time remembering who he was. Aside from those two issues, the book was a great primer on recent food history in the United States.

When reading the intro, I

When reading the intro, I was afraid that this book was rehashing all the stuff that I already knew, but he did end up going into all sorts of new-to-me detail. Although it was still detail on familiar people/places/trends. There was only one name that I didn't recognize, and she was in Wisconsin. It was really clear that he writes for Vanity Fair, however. I didn't need all the asides about their sex lives. And most of the interviews seemed to involve provoking famous chefs and or food writers to take digs at other (still living) famous chefs and/or food writers. I've never read good things about Amanda Hesser from anyone anyway, but a lot of the rest seemed gratuitous. But when he's not dishing, he's pretty funny, and again, there's a lot of good detail as well as a very balanced look at the more recent foodie controversies.

This is a densely written

This is a densely written book about the way that fine dining has changed in America over time and how those changes have made a significant impact on the way Americans view food in general. The book manages to dish the dirt on the big names of the food industry (chefs, cooks, restaurateurs, and writers) in a fairly even-handed manner without seeming exploitative or muck-raking but instead using the information to show why things happened as they did. The writing style is more academic that one might be used to for a tell-all about the world of food; it reads more like a history book (complete with footnotes) than an industry-wide "Kitchen Confidential." Although the book seems about 40 pages too long and could possibly stand some trimming in the middle section, it is worth sticking it out to get to the end.

This book was obviously w

This book was obviously written by an author who is enthusiastic and knowledgable about the history of gourmet food in America. But his enthusiasm oftentimes bogs the book down with constant name-dropping that is difficult for a novice foodie to keep up with. There is a lot of tedium that could easily have been cut out. The novel is its best in the beginning, where it has its most focus, giving a rich history on the major players that made French food a hit in America. When the middle of the book reaches California, the novel bounces around erratically after singing the praises of Chez Panisse and Alice Waters. By the time the book reaches the nineties, it's a rush to the finish line. Wolfgang Puck , Emeril Lagasse, and the author's friend Mario Batali get the spotlight while many other famous chefs get mentioned in passing, usually in reference to their work on the Food Network. And on the subject of the Food Network, you'd think there would be more to say about it, since it turned many average Americans into foodies. But the author devotes only a rushed chapter, perhaps because he spent too much time back in the '60s discussing every chef that walked through Chez Panisse. With criticism aside, the book does offer an in-depth explanation on how we got our food habits. It shines with the anecdotes of the fabulous wine-and-pate-soaked gatherings of the Gourmet Elite. The novel helps us better understand why we care so much about how our food is prepared, and where it comes from. A great question is raised in the novel, albeit in the rushed, final chapters: How are we supposed to feel about the big-box companies like Wal-Mart trying to corner the market on organic and healthy foods? Should we be delighted that good eating is provided at small cost for the lower classes? Or should we fear for the death of the mom-and-pop shops and the local farmer? The novel leaves the answer up to you, but says we should all be for good food and good earth, within reason (using Alice Water's fanaticism as an example of "out of reason.") It will be interesting to see how the book reads in a few years, now that high gas prices and food shortages will no doubt be affecting the ingredients we put together for our meals in the future.

Kamp does a good job of c

Kamp does a good job of cataloguing two American food revolutions - one on the east coast and one on the west. I part company with him, however, in his connection of the two; I think they were entirely separate. The east coast always has been Eurocentric and not surprisingly turned to French cooking as the cure for the appalling state that American cuisine had reached in the 1950s. The west coast, however, traditionally has either looked west to the Orient, or inwardly, in reinventing itself. Therefore the western food revolution epitomized by Alice Waters, and its post-Hippie sentimentalities, had nothing to do with what Julia Child was preaching. Indeed the beauty of living in the west always has included the fact that anything east of the front range is not relevant. If you are already a foodie and conversant with the seminal chefs, you will find this a very enjoyable book. If this is your entree to food writing you may become somewhat lost in the personages.
Questions & Answers0 question
Get specific details about this product from customers who own it.

Policies & Plans

See any care plans, options and policies that may be associated with this product.
Electrode, Comp-389264338, DC-prod-cdc01, ENV-prod-a, PROF-PROD, VER-26.20.0, SHA-38e78de46db1a394393656b0979b8716e9fdfcf0, CID-