Eating History: Thirty Turning Points in the Making of American Cuisine

Eating History: Thirty Turning Points in the Making of American Cuisine

by Andrew Smith

Paperback(New Edition)

$19.95
View All Available Formats & Editions
Eligible for FREE SHIPPING
  • Get it by Tuesday, October 24 , Order now and choose Expedited Delivery during checkout.
    Same Day delivery in Manhattan. 
    Details

Overview

Eating History: Thirty Turning Points in the Making of American Cuisine by Andrew Smith

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.

Product Details

ISBN-13: 9780231140935
Publisher: Columbia University Press
Publication date: 06/28/2011
Series: Arts and Traditions of the Table: Perspectives on Culinary History Series
Edition description: New Edition
Pages: 392
Product dimensions: 6.00(w) x 8.90(h) x 0.90(d)
Age Range: 18 Years

About 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.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews