Product Description

One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo.

Vanity Fair writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the “foodie.” In deft fashion, Kamp conjures up vivid images of the “Big Three,” the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the New York Times. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Three’s wake: Alice Waters and Jeremiah Tower of Berkeley’s Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the “Williams” in Williams-Sonoma, the “Niman” in Niman Ranch, both Dean and DeLuca, and many others.

A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era.

Product Details

• Amazon Sales Rank: #66728 in Books
• Published on: 2006-09-12
• Released on: 2006-09-12
• Format: Deckle Edge
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Features

• ISBN13: 9780767915793
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Kamp, a writer and editor for Vanity Fair and GQ, details the development of fine dining in the U.S. and proves healthy, even exotic food movements are having an effect on our diet. He highlights the great divide between a population that relies on McDonald's and those who savor gourmet cooking. Historically, the rich always had high-end restaurants; the rest contented themselves with recipes in the ladies' sections of newspapers and magazines. But thanks to "the Big Three"—James Beard, Julia Child and Craig Claiborne—America had an eating revolution. Kamp supplies an engaging account of their careers; Claiborne has a particularly spicy life story. While The Joy of Cooking focused on helping housewives keep "one eye on the family purse and the other on the bathroom scale," says Kamp, quoting Irma Rombauer, Beard saw cooking as a passion. During the 1960s, restaurant reviews became respectable journalism and dining out a status symbol. As rebellion turned to affluence, "eating, cooking and food-shopping were symbols for those who considered themselves upwardly mobile." This cultural history makes for an engrossing read, documenting the dramas and rivalries of the food industry. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
It seemed in the late 1950s that Americans were hopelessly wed to time-saving, nutritionally suspect food whose chief virtue was its ability to provide instant gratification of the most untutored senses. Then along came, in close succession, an imperious French chef, a couple of gay men, and a remarkably tall, surprisingly telegenic woman. They formed a vanguard for battalions of cookbook writers, restaurant owners, chefs, food critics, grocers, and television producers and personalities who brought the principles of fine food to increasingly sophisticated masses with plenty of discretionary income to indulge themselves. With pronounced and definite opinion, Kamp retells the culinary saga of these revolutionary times. His accounts of these pioneers of taste explain the contributions of each, and he regales the reader with gossipy anecdotes that belie the public faces with which these "authorities" sometimes masked their appetites for sex, drugs, celebrity, and money. Kamp's recounting of the rise of California cuisine--epitomized by Alice Waters and her Berkeley circle--aptly summarizes the era's glories and excesses. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review
“David Kamp has seduced a tootle of food world idols into spilling the beans about who did what to whom in the decades when America was becoming obsessed with food. His Arugula world is juicy, irreverent, and full of bite.” —Gael Greene

“With the sweep of an epic novel, David Kamp takes us behind the scenes and into the sweaty, wacky, weird trenches of the Great American Food Revolution. His reporting is solid, his storytelling magnificent and his good humor is seemingly inexhaustible. I can’t imagine a better guide for touring the United States of Arugula. This is a terrific book.” —Molly O’Neill, author of Mostly True: A Memoir of Food, Family and Baseball

“A great trip down memory lane and a must read for anyone passionate about the American food world of the last fifty years.” —Jacques Pépin

“There’s plenty of dish in this insider’s view of America’s gastronomic coming-of-age—read all about the food fights and the food phonies. The United States of Arugula is as racy as it is relevant. I couldn’t put it down!” —Jean Anderson, author, The American Century Cookbook

“A smart, engaging account of how serious foodies brought fresh, new, and delicious meals to American tables. Kamp’s deep understanding, appreciation, and respect for the key players in this history make his book a riveting read.” —Marion Nestle, author of Food Politics and What to Eat

“[The United States of Arugula] is something almost everybody—but particularly those who have been caught up in upgrading their own food habits to ‘gourmet’ status—can mightily enjoy. . . . All the stars are here, from breakfast ’til midnight snack, in a page-turning insider’s guide with an emphasis on ‘dish.’ ” —Kirkus Reviews

Customer Reviews

Dishing It Up
The United States of Arugula is ostensibly about how America changed from a burgers and fries, Swanson TV dinner, baloney sandwich and Fritos kind of country to a sushi and edamame, Whole Foods, imported bottled water nation. What it really is though, is a collection of some of the best gossip I've read in a long time. This is quality stuff.

The stars of the story are food pioneers Craig Claiborne, James Beard, and Julia Child. Along with accounts of their careers, we learn of their various trysts and relationships. Even Julia Child, of whom there are no revelations of extra marital affairs here, comes across as rather bawdier than we are used to seeing her. Alice Waters gets the full treatment as well. What a busy bee she's been - that kitchen at Chez Panisse sure gets hot.

Author David Kamp has really done his homework. We learn how Whole Foods, Zabar's, Dean & DeLuca, and Williams Sonoma got started. We get the lowdown on how the French cooking craze that Julia Child started morphed into Nouvelle Cuisine in New York and into California Cuisine in Berkeley. Chefs Jeremiah Tower, Thomas Keller, and Wolfgang Puck make cameo appearances. Find out how Peet's Coffee in the Bay Area begat Starbuck's.

I can't think of anyone Kamp has left out of his book. Even Jane and Michael Stern, who specialize in finding the "best" greasy spoons, and The Frugal Gourmet (remember him?) are mentioned, if only in chatty and rather informative footnotes. But back to the gossip. Here you'll find out what food critic made Emeril Lagasse cry, what Alice Waters said to Rick Bayless when he appeared in Burger King commercials, and about the feud between Mexican food experts Diana Kennedy and Rick Bayless.

Of course, if you'd rather take the high road, you can join in on the debate over whether America is better off, food-wise now than we were forty years ago. Were things more natural and healthier before high fructose corn syrup and DDT and Fast Food Nation? Or are they actually better now with organic choices and farmers' markets and the Food Channel? Argue amongst yourselves. I'm going to scour the footnotes for more gossipy morsels.

Terrifically entertaining
David Kamp has written a terrifically entertaining account of how America went from being a nation of iceberg eaters to a culture of baby field greens connoisseurs. In this story of America's gourmet revolution (and revolution it indeed was), the author focuses on the the real-life characters behind the Big Names: Julia, Craig, James, Alice, et al come fully to life, thanks to lots of interviews and newly reported facts. Kamp brings the chefs and their passions vividly to life and shows the role each played, however unintentionally, in getting chipotle-blueberry-Ceasar dressing onto the nation's menu.
The book isn't just for foodies, although anyone who is already interested in the subject will find a lot of new details and fresh ideas here. Like all really good non-fiction books, The United States of Arugula satisfies an appetite you didn't necessarily know you had.

An Intriguing Culinary History from a More Socially Upscale Perspective
This is certainly a fun read for any foodie, and author David Kamp, a writer who contributes to Vanity Fair and GQ, does a terrifically entertaining job of providing both a historical perspective and a current look at the burgeoning culinary industry. He starts with the triumvirate of influencers who shaped much of what we know of cooking today from unique perspectives - Julia Child, James Beard and Craig Claiborne. Each paved the way for those who followed - Child as the early TV pioneer who made French-style cooking accessible to housewives across the country; Beard as the author of several best-selling cookbooks, some still considered definitive; and Claiborne as the first food critic for the New York Times and also a prodigious cookbook author - all redefining our views of gastronomy over the years.

In fact, Kamp's entire book is driven by the personalities that dominate the culinary world, and as such, makes an interesting companion piece to Michael Ruhlman's "The Reach of a Chef: Beyond the Kitchen". For instance, the author spends several pages on Alice Waters, the natural successor to Child, as her focus on fresh and seasonal cuisine caused a palpable shift from technique to ingredients. The revolution she started with her menus at the legendary Chez Panisse restaurant also induced a perceptual geographic shift from the East to the West Coast, where organic produce and free-range chickens entered our collective food vocabulary. From my perspective, Kamp is at his best when he makes the parallels between culinary trends and the consumerism that has evolved since WWII. He shows how the prevailing French influence was not accidental, as it came about with the influx of kitchen workers from France after the war and continues today to what kitchenware we purchase. Leveraging the writings of others who recognized aspects of the same phenomenon, the author accurately shows how food has become a status symbol on our culture for the good life to which we aspire.

In the book's final section, the advent of the Food Network is seen as a touchstone for this pervasive thinking, as a new set of celebrity chefs - Emeril Lagasse, Bobby Flay, Mario Batali and Rachael Ray among them - instruct us on what we should be doing to maximize our enjoyment of cooking in the kitchen. One in particular, Alton Brown is shown as a prime example of someone more interested in instructing us on the principles of cooking rather than the actual preparation. Perhaps the Food Network chefs cater to the most common American tastes, but Kamp convinces us that they have brought a new appreciation for quality at the dinner table. Unfortunately, the author gives short shrift to the other macro-trend occurring with fast food chains and the severely limited ability to imbue health and flavor on a broad scale in those venues. Regardless, it's a fascinating read and a culinary history well worth reviewing.