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Innovators of American Cuisine: A History of the Culinary Arts in the U.S.

The New School via Canvas Network

Overview

This course, offered through The New School, is devoted to the life and work of distinguished culinary professionals of the recent past and present who have changed the way we eat and drink in the United States. We will examine the lives and legacies of food culture giants, Julia Child, James Beard, Judith Jones, and Henri Soulé. Some are well-known to the public, others less so, but they all have left a long-lasting mark on what and where Americans eat, how they cook, and even the way they think and talk about food.

Taught by

Andrew Smith

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    Aana is taking this course right now, spending 2 hours a week on it and found the course difficulty to be very easy.

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