Bloomberg Businessweek

Foods of All Stripes

Gabrielle Langholtz’s inclusive America: The Cookbook mines our divided country for unexpected new classics.

James Beard, the paterfamilias of America-first gastronomy, was evangelical in his zeal to awaken the U.S. to its culinary riches, to remind the nation that it’s so much more than burgers and Velveeta.

As a cookbook author and consultant, he transmuted his happy Oregon childhood grilling razor clams on the beach into a busy adulthood advocating the embrace of native ingredients and local foodways. In 1959, at Manhattan’s new Four Seasons restaurant, he helped

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