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Eating History Thirty Turning Points in the Making of American Cuisine

ISBN-10: 0231140932
ISBN-13: 9780231140935
Edition: 2011
Authors: Andrew F. Smith
List price: $14.95
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Description: 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  More...

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Book details

List price: $14.95
Copyright year: 2011
Publisher: Columbia University Press
Publication date: 7/8/2011
Binding: Paperback
Pages: 392
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.144
Language: English

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.

Prerace
Acknowledgments
Prologue
Oliver Evans's Automated Mill
The Erie Canal
Delmonico's
Sylvester Graham's Reforms
Cyrus Mccormick's Reaper
A Multiethnic Smorgasbord
Giving Thanks
Gail Borden's Canned Milk
The Homogenizing War
The Transcontinental Railroad
Fair Food
Henry Crowell's Quaker Special
Wilbur O. Atwater's Calorimeter
The Cracker Jack Snack
Fannie Farmer's Cookbook
The Kelloggs' Corn Flakes
Upton Sinclair's Jungle
Frozen Seafood and TV Dinners
Michael Cullen's Super Market
Earle MacAusland's Gourmet
Jerome I. Rodale's Organic Gardening
Percy Spencer's Radar
Frances Roth and Katharine Angell's CIA
McDonald's Drive-in
Julia Child, the French Chef
Jean Nidetch's Diet
Alice Waters's Chez Panisse
TVFN
The Flavr Savr
Mergers, Acquisitions, and Spin-Offs
Epilogue
Notes
Bibliography
Index

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