MP3 Audiobook Player

Want to listen to the audiobook American Cuisine: And How It Got This Way written by Paul Freedman?
MP3 Audiobook Player is here to help!

Listen American Cuisine: And How It Got This Way by Paul Freedman in MP3 Audiobook Player for free

Downloading Audiobooks

Many ways to download audiobooks from your computer, your device, websites or Youtube

Sleep Timer

Smart sleep timer with gradual volume reduction and restart when you shake the device

Playback Speed

Wide range of playback speed: from x0.5 to x5.0

Statistics

Keep your listening statistics. You can see how many books you've listened to and how long it took

File Formats

A large number of supported audio file formats. MP3, M4B, MP4, AWB, FLAC and others

CarPlay

Integration with Apple CarPlay allows you to conveniently listen to audiobooks while driving without taking your eyes off the road

iphone

Relax with
MP3 Audiobook Player

Thanks to easy downloading method, you'll be able to listen to many more audiobooks. Discover new literary genres and pump up your knowledge of our world!

“Reading is to the mind what exercise is to the body.”

  • © Joseph Addison

Learn with
MP3 Audiobook Player

MP3 Audiobook Player remembers the last stopping place for each book, so you can easily switch between books/lectures without losing your reading position.
You can create bookmarks with comments and return to them when needed.

“Books are a form of political action. Books are knowledge. Books are reflection. Books change your mind.”

  • © Toni Morrison
ipad
iphone

American Cuisine: And How It Got This Way

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

  • Paul Freedman

User-friendly interface

MP3 Audiobook Player was designed and developed to make listening to audiobooks as pleasant and convenient as possible.

MP3 Audiobook Player ot iPad and iPhone

Interface

Dark mode for night owls.
Choose between various fun themes.

Listen

Smart rewind. Volume Boost.
Change playback speed from 0.5X to 5.0X.

Manage

Maintain and see progress of your books.
Change cover art, title and author.

Controls

Support for remote events from headset buttons and lock screen.
CarPlay support.

MP3 Audiobook Player + YouTube

How to download audiobooks from Youtube for free on the your iPhone & iPad.

It's time to change your mind

MP3 Audiobook Player is a standalone offline audiobook player for iOS.
It is optimized for listening while going to bed, running, or other activities you are doing while listening to Audibooks.