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Library JournalWilliams (American history, Fitchburg State Coll.) illustrates the impact that technological changes and inventions have had on the American home cook from 1820 to 1890. From apple peelers to the advent of the stove industry and the transport of foodstuffs on rail lines, American food preparation, service, and consumption was transformed. This book, part of the "Food in American History" series, will benefit high school students and general readers looking for a simply written overview and comprehensive introduction to the subject. The selected bibliography provides directions for further reading, and one can consult the index for specific foodstuffs or cooking devices. Strangely, "stove" was listed under "cookstove" and not cross-referenced later on in the index. On the whole, this work's concentration on the broad areas of foodstuffs, preparation, regional foods, eating habits, and dietary and nutritional concepts makes it a well-focused look at the subject. Libraries with similar books would do well to add it if they could benefit from a title that could be used by YAs. Recommended for medium and larger public libraries.