America Eats!

On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define

By Pat Willard
(Bloomsbury USA, Paperback, 9781596916234, 320pp.)

Publication Date: July 7, 2009

Other Editions of This Title: Hardcover

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Selected by Indie Booksellers for the September 2008 Indie Next List
“Pat Willard is a terrific food writer, and this book, which traces the WPA's 1935 documentation of American food traditions throughout the country, will have you itching to go on the road yourself to try and find the out-of-the-way diners, restaurants, and communities where food and its celebration take you to new gastronomic heights. If you love food, food writers, food junkies, food festivals, and food history, you must read America Eats!”
-- Gayle Shanks, Changing Hands Bookstore, Tempe, AZ
Selected by Indie Booksellers for the Indie Next List Highlights 2008


“Not unlike going out with good friends or long-lost relatives for a taste of country life.”—Christian Science Monitor

Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine, where WPA writers were dispatched in 1935 to document the roots of our diverse culinary culture.

About the Author

Pat Willard is the author of Pie Every Day, A Soothing Broth, and Secrets of Saffron, which was nominated for an IACP award for the best literary cookbook. She’s written for Bon Appetit, Ladies’ Home Journal, American Heritage, and the Los Angeles Times. She lives in Brooklyn.

Praise For America Eats!

“Wonderful descriptions and vignettes of American group eating written by members of the Federal Writers’ Project…To this, the author has added her own thoughtful accounts as she travels across the land to discover present incarnations of those earlier feasts.”—Boston Globe

“The spirit of camaraderie, and the determination to not let penury rob everyday existence of the companionable joys of food, are moving and instructive 70 years on.”—Atlantic Monthly

“[Willard’s] lovingly researched book, a tribute to regional cooking, is startling, funny and lip-smackingly good.”—More

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