Primal Cheeseburger

Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.

A celebration of the consummate culinary expression of the American experience, by the author of Blue Corn and Chocolate and Ethnic Cuisine. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells brings out our carnivorous cravings and touches such a deep chord in our collective food consciousness.

Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.

Elisabeth Rozin is the author of Ethnic Cuisine, The Universal Kitchen, The Primal Cheeseburger (both Penguin), The Flavor Principle Cookbook, and Blue Corn and Chocolate. She teaches and lectures widely on comparative and historic cuisine, is a prominent member of Les Darnes d'Escoffier and a board member of the American Institute of Wine and Food, and is a frequent consultant to the food industry. She lives in Havertown, Pennsylvania.