Eating History: Thirty Turning Points in the Making of American Cuisine

Eating History: Thirty Turning Points in the Making of American Cuisine

by Andrew F. Smith
     
 

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

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Overview

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, Andrew F. Smith pins down the truly crackerjack history behind the way America eats.Smith's delectable narrative opens with early America, an agriculturally independent nation in which most citizens grew and consumed their own food. Over the next two hundred years, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally meaningful. To better understand these trends, Smith delves deeply and humorously into their creation, ultimately showing how, by revisiting this history, we can reclaim the independent, local, and sustainable roots of American food.

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Product Details

ISBN-13:
9780231140928
Publisher:
Columbia University Press
Publication date:
09/18/2009
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Edition description:
New Edition
Pages:
392
Product dimensions:
6.40(w) x 9.10(h) x 1.30(d)
Age Range:
18 Years

Table of Contents

PrefaceAcknowledgmentsPrologue1. Oliver Evans's Automated Mill2. The Erie Canal3. Delmonico's4. Sylvester Graham's Reforms5. Cyrus McCormick's Reaper6. A Multiethnic Smorgasbord7. Giving Thanks8. Gail Borden's Canned Milk9. The Homogenizing War10. The Transcontinental Railroad11. Fair Food12. Henry Crowell's Quaker Special13. Wilbur O. Atwater's Calorimeter14. The Cracker Jack Snack15. Fannie Farmer's Cookbook16. The Kelloggs' Corn Flakes17. Upton Sinclair's Jungle18. Frozen Seafood and TV Dinners19. Michael Cullen's Super Market20. Earle MacAusland's Gourmet21. Jerome I. Rodale's Organic Gardening22. Percy Spencer's Radar23. Frances Roth and Katharine Angell's CIA24. McDonald's Drive-In25. Julia Child, the French Chef26. Jean Nidetch's Diet27. Alice Waters's Chez Panisse28. TVFN29. The Flavr Savr30. Mergers, Acquisitions, and Spin-OffsEpilogueBibliography

Columbia University Press

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