Eating History : 30 Turning Points in the Making of American Cuisine

Andrew Smith

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Language: English

Published by Columbia University Press Jun 2011, 2011

0231140932 / 9780231140935

Series: Book 11 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Neuware - 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.

Seller Inventory # 9780231140935

Title
Eating History : 30 Turning Points in the Making of American Cuisine
Author
Andrew Smith
Publisher
Columbia University Press Jun 2011
Publication year
2011
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
0231140932
ISBN 13
9780231140935
Item weight
517 grams
Dimensions
222x148x24 mm
Series
Book 11 of 53: Arts and Traditions of the Table: Perspectives on Culinary History

AHA-BUCH GmbH

Einbeck, Germany

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