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001 on1373616293;

003 OCoLC;

005 20251021154326.0;

007 t|;

008 230125s2024 nyua j b 001 0 eng ;

010 a| 2023003084;

019 a| 1405187428a| 1432337756a| 1434100048a| 1438568077;

020 a| 9781665935500q| (hardcover);

020 a| 1665935502;

035 a| (Sirsi) o1373616293;

042 a| pcc;

043 a| n-us---;

049 a| ERE7;

050 00 a| TX360.U6b| A76 2024;

082 00 a| 394.1/209732| 23/eng/202303201| https://id.oclc.org/worldcat/ddc/E3PRGBghFHWhm4XB9jKHKFKJRm;

092 a| 394.1b| AR675B;

100 1 a| Aronson, Marc,e| author.1| https://id.oclc.org/worldcat/entity/E39PBJmpfkvMm8rGjGJ7HkJCcP=| ^A249688;

245 10 a| Bite by bite :b| American history through feasts, foods, and side dishes /c| Marc Aronson and Paul Freedman with contributions from Frederick Douglass Opie, Amanda Palacios, Tatum Willis, David Zheng ; illustrated by Toni D. Chambers.;

250 a| First edition.;

264 1 a| New York :b| Atheneum Books for Young Readers,c| [2024];

300 a| xi, 164 pages :b| illustrations ;c| 22 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

504 a| Includes bibliographical references and index.;

520 a| "A middle-grade nonfiction book cowritten by Marc Aronson and historian/food writer Dr. Paul Freedmand with contributors Dr. Frederick Douglass Opie, Tatum Willis, Amanda Palacios, and David Zheng. American food and, by extension, American identify is much broader than the phrase "as American as apple pie." In a series of meals that take readers from pre-1492 through today, the text explores this country's identify and history through the lens of food, highlighting how cultures and histories mix to create the rich tapestry of America."--c| Provided by publisher.;

505 0 a| Part one. First foods-foundations. Celilo Falls: first salmon feast, 10,000 BCE to today / Tatum Willis -- Side dish: the huckleberry -- Corn: the invention that transformed the Americas, precontact to today / Amanda Palacios -- Side dish: nachos -- Part two. Enslavement and race, immigration and reaction-transformations. Balbancha: New Orleans, gumbo, and the 'what-ifs" of American history / Frederick Douglass Opie -- Side dish: jambalaya -- African and American: the multiple meanings of fish fries, 1500s to today / Frederick Douglass Opie -- Side dishes: hush puppies, potato chips -- Eating English in America, 1620s on -- Side dish: hasty pudding -- "You're not colored, are you?"-soda fountains, 1800s to today / Frederick Douglass Opie -- Side dish: maraschino cherries -- The invisible immigrants: German cuisine, 1700s to today -- Side dishes: pretzels, Irish and Jewish: the immigrants who did not transform American food -- Scientific nutrition: "plain food is quite good enough for me" (and healthier too), 1893 to present -- Side dish: breakfast cereals -- Red sauce rebellion: Italian restaurants change America's food story, 1910s to today -- Side dishes: pizza, spumoni -- Part three. Franchise and fracture-have it whose way? Howard Johnson's: franchising 28 flavors and fried clams, 1920s to 1990s -- Side dishes: food trucks, the automat -- Shopping through Chinese American history, 1850s to 1965 to today / David Zheng -- Side dish: General Tso's chicken -- First foods again: twenty-first-century foods -- Side dishes: hand foods, vegetarian and vegan, "milk" without cows-old and new -- How this book came about.;

521 1 a| Ages 10 and upb| Atheneum Books for Young Readers.;

521 1 a| Ages 11-15.b| CLCD.;

521 2 a| Grades 6-12;

651 0 a| United Statesx| Historyv| Juvenile literature.=| ^A593206;

650 7 a| Food.2| fast0| (OCoLC)fst00930458;

650 7 a| Food habits.2| fast0| (OCoLC)fst00930807;

651 7 a| United States.2| fast?| UNAUTHORIZED;

655 7 a| History.2| fast;

655 7 a| Juvenile works.2| fast;

655 7 a| Informational works.2| lcgft;

700 1 a| Freedman, Paul,e| author.1| https://id.oclc.org/worldcat/entity/E39PCjMHbWcHtKh63mgY89m3HC=| ^A1483571;

700 1 a| Chambers, Toni,e| illustrator.=| ^A1484391;

700 1 a| Opie, Frederick Douglass,e| contributer.1| https://id.oclc.org/worldcat/entity/E39PCjxDwkxwYgYTwPYFFhqcGd=| ^A1291447;

700 1 a| Palacios, Amanda,e| contributer.=| ^A1484495;

700 1 a| Willis, Tatum,e| contributer.=| ^A1484496;

700 1 a| Zheng, David,e| contributer.?| UNAUTHORIZED;

758 1| http://id.loc.gov/resources/instances/22939977;

938 a| Ingram Library Servicesb| INGRn| in022107335;

938 a| Brodartb| BRODn| 135523745;

938 a| YBP Library Servicesb| YANKn| 20531517;

949 a| 394.1 AR675Bw| DEWEYh| JOYNER14o| jcas;

994 a| C0b| ERE;

596 a| 1;

998 a| 6576498;

999 a| 394.1 AR675Bw| DEWEYc| 1i| 30372017787745d| 11/5/2025e| 11/5/2025k| JDISPTRCl| JCUNONFICm| JOYNERr| Ms| Yt| JCUNFBKu| 10/2/2025x| BOOKz| JTRCCOLLo| .STAFF. jcas;

Bite by bite : American history through feasts, foods, and side dishes / Marc Aronson and Paul Freedman with contributions from Frederick Douglass Opie, Amanda Palacios, Tatum Willis, David Zheng ; illustrated by Toni D. Chambers.

Author/creator	Aronson, Marc author.
Format	Book
Edition	First edition.
Publication	New York : Atheneum Books for Young Readers, [2024]
Copyright Date	©2024
Description	xi, 164 pages : illustrations ; 22 cm
Subjects	Food--United States. --History. --Juvenile literature. Food habits--United States. --History. --Juvenile literature. United States--History. --Juvenile literature.

Other author/creator	Freedman, Paul, author. https://id.oclc.org/worldcat/entity/E39PCjMHbWcHtKh63mgY89m3HC
Other author/creator	Chambers, Toni, illustrator.
Other author/creator	Opie, Frederick Douglass, contributer. https://id.oclc.org/worldcat/entity/E39PCjxDwkxwYgYTwPYFFhqcGd
Other author/creator	Palacios, Amanda, contributer.
Other author/creator	Willis, Tatum, contributer.
Other author/creator	Zheng, David, contributer.
Contents	Part one. First foods-foundations. Celilo Falls: first salmon feast, 10,000 BCE to today / Tatum Willis -- Side dish: the huckleberry -- Corn: the invention that transformed the Americas, precontact to today / Amanda Palacios -- Side dish: nachos -- Part two. Enslavement and race, immigration and reaction-transformations. Balbancha: New Orleans, gumbo, and the 'what-ifs" of American history / Frederick Douglass Opie -- Side dish: jambalaya -- African and American: the multiple meanings of fish fries, 1500s to today / Frederick Douglass Opie -- Side dishes: hush puppies, potato chips -- Eating English in America, 1620s on -- Side dish: hasty pudding -- "You're not colored, are you?"-soda fountains, 1800s to today / Frederick Douglass Opie -- Side dish: maraschino cherries -- The invisible immigrants: German cuisine, 1700s to today -- Side dishes: pretzels, Irish and Jewish: the immigrants who did not transform American food -- Scientific nutrition: "plain food is quite good enough for me" (and healthier too), 1893 to present -- Side dish: breakfast cereals -- Red sauce rebellion: Italian restaurants change America's food story, 1910s to today -- Side dishes: pizza, spumoni -- Part three. Franchise and fracture-have it whose way? Howard Johnson's: franchising 28 flavors and fried clams, 1920s to 1990s -- Side dishes: food trucks, the automat -- Shopping through Chinese American history, 1850s to 1965 to today / David Zheng -- Side dish: General Tso's chicken -- First foods again: twenty-first-century foods -- Side dishes: hand foods, vegetarian and vegan, "milk" without cows-old and new -- How this book came about.
Abstract	"A middle-grade nonfiction book cowritten by Marc Aronson and historian/food writer Dr. Paul Freedmand with contributors Dr. Frederick Douglass Opie, Tatum Willis, Amanda Palacios, and David Zheng. American food and, by extension, American identify is much broader than the phrase "as American as apple pie." In a series of meals that take readers from pre-1492 through today, the text explores this country's identify and history through the lens of food, highlighting how cultures and histories mix to create the rich tapestry of America."-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Interest age level	Ages 10 and up Atheneum Books for Young Readers.
Interest age level	Ages 11-15. CLCD.
Interest grade level	Grades 6-12
Genre/form	History.
Genre/form	Juvenile works.
Genre/form	Informational works.
LCCN	2023003084
ISBN	9781665935500 (hardcover)
ISBN	1665935502

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Library	Location	Call Number	Status	Item Actions
Joyner	TRC Nonfiction	394.1 AR675B	✔ Available	Place Hold

Bite by bite : American history through feasts, foods, and side dishes / Marc Aronson and Paul Freedman with contributions from Frederick Douglass Opie, Amanda Palacios, Tatum Willis, David Zheng ; illustrated by Toni D. Chambers.

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