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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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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

Overview

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 and consumed their own food. Over the next two hundred years, however, 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 potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Columbia University Press

Editorial Reviews

Choice

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

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...

Product Details

ISBN-13:
9780231511759
Publisher:
Columbia University Press
Publication date:
10/22/2009
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
392
File size:
4 MB

What People are Saying About This

Marion Nestle

In Eating History, Andrew F. Smith presents thirty essays on key events that led to our current food revolution. His choices are fascinating. Many are familiar, but most are unexpected, covering a surprising range from the Erie Canal to Cracker Jacks and Rodale's organic gardening. I learned something from every chapter. This book is a total delight.

Bruce Kraig

Eating History pulls together many strands of American food history, large and small, and illustrates them with sharply drawn pictures of people and events. The technique personalizes this history and makes it interesting in ways that straight narrative, especially in most theoretical works, often does not. Andrew F. Smith tells his story well.

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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