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
     
 

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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.

Columbia University Press

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Editorial Reviews

Gastronomica - Sylvia Lovegren
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 the copious facts and figures are presented well, nicely sprinkled with interesting anecdotes.

Yum.fi
...a great read...

Choice
Clear and engaging... erudite and entertaining... Recommended.

Gastronomica
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 the copious facts and figures are presented well, nicely sprinkled with interesting anecdotes.

— Sylvia Lovegren

Product Details

ISBN-13:
9780231140935
Publisher:
Columbia University Press
Publication date:
06/21/2011
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Edition description:
New Edition
Pages:
392
Sales rank:
1,399,669
Product dimensions:
6.00(w) x 8.90(h) x 0.90(d)
Age Range:
18 Years

Meet the Author

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 on television shows airing on PBS, the History Channel, and the Food Network.

Columbia University Press

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