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Eating History: Thirty Turning Points in the Making of American Cuisine
Andrew F Smith
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Description for Eating History: Thirty Turning Points in the Making of American Cuisine
Paperback. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 392 pages, 30 illus. BIC Classification: 1KBB; HBJK; HBT; WB. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 24. Weight in Grams: 454.
Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew ... Read more
Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew ... Read more
Product Details
Format
Paperback
Publication date
2011
Publisher
Columbia University Press United States
Number of pages
392
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
392
Place of Publication
New York, United States
ISBN
9780231140935
SKU
V9780231140935
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Andrew F Smith
Andrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including Starving the South: How the North Won the Civil War and the Oxford Encyclopedia on Food and Drink in America. Smith has also appeared ... Read more
Reviews for Eating History: Thirty Turning Points in the Making of American Cuisine
Easy-to-digest prose and modest portions make these stories compulsively readable, and reveal new angles on old stories.Publishers Weekly (starred review) Publishers Weekly (starred review) Clear and engaging... erudite and entertaining... Recommended. Choice Eating History covers an enormous amount of ground and is something of a mini-encyclopedia with many entries, each densely packed with information. Smith is a talented storyteller, so ... Read more