We Eat What?

Jonathan Deutsch, PhD, is Professor of Culinary Arts and Food Science at Drexel University, where he oversees the Drexel Food Lab, a student-driven product development and food innovation lab. He is a classically trained chef.

• PrefaceIntroductionAkutaqAlligatorAnadama BreadArmadilloBarbacoaBean-Hole BeansBearBergersBialyBloodBoiled PeanutsBone MarrowBooyahBoudin Blanc and NoirBrainsBread-and-Butter PicklesBrunswick StewBuffaloBurgooCactusCannabisCape May Salt OystersCatfish and WafflesChaudinCheese BallCheese CurdsCheesesteakCherry PieChicken FeetChicken-Fried SteakChicory CoffeeChislicChow-ChowCincinnati ChiliCoddiesCoffee MilkDeep-Dish PizzaDeep-Fried Fair FoodsDorothy LynchDundas Sheep StewEelEmuFastnachtFluffernutterFoie GrasFried Green TomatoesFrito PieFrog Eye SaladFry SauceFrybreadFunnel CakeGarbage PlateGeoduckGoatGoettaGooey Butter CakeGritsGumboHalf-SmokeHoagieHoppin' JohnHorseshoe SandwichHot DishHuckleberry Ice CreamHush PuppiesInsectsIntestinesJambalayaKentucky Hot BrownKing CakeKishkeKombuchaKoolicklesLivermushLoco MocoLoose Meat SandwichLutefiskMapleMuffulettaMuskratOlive LoafPeepsPemmicanPig's EarsPig's Snout and TailPittsburgh SandwichPoiPokePolish Boy SandwichPork RollPoticaPoutine RâpéeRâpée PieRed-Eye GravyRoadkillRoot Beer and Birch BeerSalt PorkScrappleShoofly PieSlingerSnakeSon-of-a-B—tch StewSonoran Hot DogSpamSpiediesSquirrelSteamed CheeseburgersSuccotashTesticlesTurduckenTurtleWalrus FlipperWatergate SaladWhoopie PieSelected BibliographyAbout the Editor and ContributorsIndex

This will be of interest to students in culinary programs as well as anyone who wants to know more about the origins of the foods that we eat.