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

by Andrew F. Smith

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