History of American Cooking

History of American Cooking

by Merril D. Smith Ph.D.
     
 

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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.

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.

Editorial Reviews

Library Journal
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.

Product Details

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

Meet the Author

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

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