Eating History: Thirty Turning Points in the Making of American Cuisine
(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)
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Book Overview
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,...
Format:Hardcover
Language:English
ISBN:0231140924
ISBN13:9780231140928
Release Date:September 2009
Publisher:Columbia University Press
Length:392 Pages
Weight:1.10 lbs.
Dimensions:1.2" x 6.4" x 9.3"
Grade Range:Postsecondary and higher
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