In the week of Thanksgiving when Americans travel great distances to come together to feast at the family table, five American writers write about the cultural history of their favourite comfort food. Far from haute cuisine, these choices are a cake, a snack, and a dish in a box, a hearty homemade dessert and a thick gooey ubiquitous spread. The writers explore with delight and authority how these foods became American, they explain why they continue to be iconic and popular and compare regional preferences. None of these foods are good for the waistline but each is so loved that there is little guilt about indulging in traditional mouthfuls of pure heaven.
In this edition, Simon Winchester makes different pies during the year on his farm in New England. He travels America in search of the best shoofly, huckleberry and pumpkin pie. His story begins with one slice of blueberry pie at a roadside diner that turned him into a slave to pies.
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