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Petrina Engelke on Iconic American Cuisine 

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In this special holiday edition of Writer’s Voice, journalist and author Petrina Engelke shares her journey exploring iconic American cuisine along Route 66, detailed in the book she co-wrote with food blogger Gabriele Frankemölle, Cook Across America: 66 Iconic Recipes Along the Legendary Route 66.

Engelke delves into the diverse cultural traditions that define American food, from maple syrup production in Illinois to fusion Tex-Mex dishes in Texas and barbecue’s African American roots. She also highlights the intersection of food, history, and climate change, discussing how environmental challenges threaten beloved traditions like winemaking and maple syrup harvesting.

“Barbecue is a testament to resilience, born from hard labor and innovation by enslaved African Americans.” — Petrina Engelke

Cook Across America is written for a German readership (Engelke reports on America for German news outlets) but our conversation is an engaging exploration of the many-splendored diversity that makes American food traditions so rich that any English-speaker can enjoy.

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Key Words: Petrina Engelke, American cuisine, climate change, Cook Across America

Key Topics:

  • The origins of Cook Across America and its connection to Route 66
  • The diverse cultural influences shaping American cuisine
  • Maple syrup production in Illinois and its climate challenges
  • Barbecue’s Indigenous, African American, and colonial roots
  • Tex-Mex fusion cooking and debates over “authenticity” in food
  • The impact of wildfires and climate change on California winemaking

Learn more about Petrina Engelke’s work on her Substack blog Climate Culinarians and her journalism website. Happy Holidays!

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