Eating history : 30 turning points in the making of American cuisine
Author(s)
Bibliographic Information
Eating history : 30 turning points in the making of American cuisine
（Arts and traditions of the table : perspectives on culinary history）
Columbia University Press, 2011, c2009
- : pbk
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Note
"Paperback edition, 2011"--T.p. verso
Includes bibliographical references (p. [347]-363) and index
Description and Table of Contents
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 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.
Table of Contents
Preface Acknowledgments Prologue 1. Oliver Evans's Automated Mill 2. The Erie Canal 3. Delmonico's 4. Sylvester Graham's Reforms 5. Cyrus McCormick's Reaper 6. A Multiethnic Smorgasbord 7. Giving Thanks 8. Gail Borden's Canned Milk 9. The Homogenizing War 10. The Transcontinental Railroad 11. Fair Food 12. Henry Crowell's Quaker Special 13. Wilbur O. Atwater's Calorimeter 14. The Cracker Jack Snack 15. Fannie Farmer's Cookbook 16. The Kelloggs' Corn Flakes 17. Upton Sinclair's Jungle 18. Frozen Seafood and TV Dinners 19. Michael Cullen's Super Market 20. Earle MacAusland's Gourmet 21. Jerome I. Rodale's Organic Gardening 22. Percy Spencer's Radar 23. Frances Roth and Katharine Angell's CIA 24. McDonald's Drive-In 25. Julia Child, the French Chef 26. Jean Nidetch's Diet 27. Alice Waters's Chez Panisse 28. TVFN 29. The Flavr Savr 30. Mergers, Acquisitions, and Spin-Offs Epilogue Bibliography
by "Nielsen BookData"
