What’s Best, Worst, and Most Weird About American Food
by Siti Zawani
@ 24 Dec 2015
Matthew Gavin Frank sampled everything from clam chowder in Connecticut to beaver-tail stew in Arkansas to deliver what he calls an “anti-cookbook cookbook.” The former chef, who started in the restaurant business as an 11-year-old dishwasher at a fast food chicken shack near Chicago, ate his way across the 50 states for his new book, The Mad Feast: An Ecstatic Tour Through America’s Food. American cuisine, he discovered, is as varied as its ethnic make-up.
Speaking from a parking lot in Michigan during his book tour, Frank explains why bagels have a hole in them; how Florida sponge fishermen may have created Key Lime Pie; and how rat meat, stewed in red wine, was once a delicacy in medieval France. To read the full story about his discoveries, head to
http://goo.gl/ucSyxR
