American Food Roots
American Food Roots, Domenica Marchetti, Bonny Wolf, Annette Nielsen, Levy, Michael B.Why we eat what we eat - the stories behind the recipes.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 175 | Subscribers | Read | americanfoodroots.substack.com |
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Latest Issues
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Pasties: The Minnesota miner's lunch
Pasties can be made at home or bought in bakeries. They’re a simple winter meal. Image generated by AI
Vietnamese pho an American comfort food
(This story originally appeared in American Food Roots Feb. 23, 2015. Some information has been updated.)
Luck's in your favor with Hoppin' John
New Year’s Day in the South often means Hoppin’ John and collard greens. Created by AI
The Feast of the Seven Fishes: Only in America
This article first appeared in American Food Roots on Dec. 15, 2012. It has been updated. You can see more of Domenica’s work on her substack Buona Domenica.
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Authors
The writers behind this newsletter.
American Food Roots addresses the question: “Why do we eat what we eat?” The answer depends, of course, on where you live, where you used to live, where your grandparents lived. It’s all there on the American plate.
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
A Broad('s) Perspective on Food Systems + Home Economics.
married to an incredible woman!
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