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Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.
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Merril D. Smith, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.
Caution: don’t read this book when hungry. History of American Cooking provides an overview of cooking techniques, from colonial times to the present. Each chapter focuses on the history of a specific cooking technique, discussing the technique’s evolution over time and the types of foods cooked this way, along with other interesting historical tidbits, such as the fact that George Washington recorded attending a barbecue in 1769 in his diary. Chapters cover “Baking,” “Barbecuing,” “Boiling and Poaching,” “Braising,” “Broiling and Grilling,” “Frying,” “Roasting,” “Smoking,” “Steaming,” and “Stewing,” with a final chapter on “New Technology and Trends in Cooking.” The book is interesting to browse through—although the layout is very plain, with the text in traditional chapter layouts and some black-and-white pictures. Historical cookbooks are referenced throughout the text, and every chapter includes examples of recipes from the past (a “New Year’s Cookie” recipe from an 1850s text starts out with “One pound of butter”); the author does warn in the introduction that these are included merely as examples and have not been tested for modern kitchens. Recommended for high-school students and adults, this would be an appropriate book for school or public libraries looking to fill a collection gap in this area. Suitable for circulating collections. --Blaise Dierks
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- PublisherABC-CLIO
- Publication date2013
- ISBN 10 0313387117
- ISBN 13 9780313387111
- BindingHardcover
- Number of pages224
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History of American Cooking
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History of American Cooking (Hardback or Cased Book)
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History of American Cooking by Smith, Merril D. [Hardcover ]
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History of American Cooking (Hardcover)
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Book Description Hardcover. Condition: new. Hardcover. Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Criscoa shortening product intended as a substitute for lardupon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included. Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780313387111
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History of American Cooking
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