History of American Cooking

by Merril D. Smith

Overview

Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.

Product Details

ISBN-13:	9780313387128
Publisher:	ABC-CLIO, Incorporated
Publication date:	01/09/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	188
File size:	2 MB

About the Author

Merril D. Smith, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.

Table of Contents

Acknowledgments ix

Introduction xi

Chronology xxix

1 Baking 1

2 Barbecuing 23

3 Boiling and Poaching 37

4 Braising 57

5 Broiling and Grilling 69

6 Frying 83

7 Roasting 101

8 Smoking 117

9 Steaming 133

10 Stewing 145

11 New Technology and Trends in Cooking 159

Selected Bibliography and Resources 169

Index 177

Editorial Reviews

This book will appeal to readers who eschew history as "his story," as it illuminates what has typically occupied a large part of female daily life. Plus, the "melting pot" that is America is examined in terms of its multicultural influences on what we create and consume. Following a historical introduction covering five centuries, independent scholar Smith (Women's Roles in Seventeenth-Century America) discusses chronology, cooking methods, techniques, popular ingredients, and recipes in ten chapters, each devoted to a particular type of cooking, e.g., braising, broiling, and grilling. A concluding chapter looks at emerging technology and what it means for future cooking and eating. VERDICT A well-researched addition to school and academic libraries supporting humanities curricula.

Library Journal

Caution: don't read this book when hungry. . . . Recommended for high school students and adults, this would be an appropriate book for school or public libraries looking to fill a collection gap in this area. Suitable for circulating collections.” —Booklist

“A well-researched addition to school and academic libraries supporting humanities curricula.” —Library Journal

“This is a fascinating book that not only covers the different forms and types of cooking but is also a good history book. . . . The book is full of information, has a bibliography, an extensive index, and is a fun read. At this price it is a good buy for any public library or as a gift for a cook who likes history.” —ARBA

From the Publisher