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Eating history : 30 turning points in the making of American cuisine

Author: Andrew F Smith
Publisher: New York : Columbia University Press, ©2009.
Series: Arts and traditions of the table.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Food expert and celebrated food historian Andrew F. Smith recounts & mdash;in delicious detail & mdash;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  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Smith, Andrew F., 1946-
Eating history.
New York : Columbia University Press, ©2009
(DLC) 2009002996
(OCoLC)300280325
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Andrew F Smith
ISBN: 9780231511759 0231511752
OCLC Number: 759837126
Description: 1 online resource (xii, 376 pages) : illustrations.
Contents: Prologue --
Oliver Evans's automated mill --
The Erie Canal --
Delmonico's --
Sylvester Graham's reforms --
Cyrus McCormick's reaper --
A multiethnic smorgasbord --
Giving thanks --
Gail Borden's canned milk --
The homogenizing war --
The transcontinental railroad --
Fair food --
Henry Crowell's Quaker special --
Wilbur O. Atwater's calorimeter --
The Cracker Jack snack --
Fannie Farmer's cookbook --
The Kelloggs' corn flakes --
Upton Sinclair's Jungle --
Frozen seafood and TV dinners --
Michael Cullen's super market --
Earle MacAusland's Gourmet --
Jerome I. Rodale's Organic gardening --
Percy Spencer's radar --
Frances Roth and Katharine Angell's CIA --
McDonald's drive-in --
Julia Child, the French chef --
Jean Nidetch's diet --
Alice Waters's Chez Panisse --
TVFN --
The Flavr Savr --
Mergers, acquisitions, and spin-offs --
Epilogue.
Series Title: Arts and traditions of the table.
Responsibility: Andrew F. Smith.

Abstract:

Food expert and celebrated food historian Andrew F. Smith recounts & mdash;in delicious detail & mdash;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 th.

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Easy-to-digest prose and modest portions make these stories compulsively readable, and reveal new angles on old stories.Publishers Weekly (starred review) Publishers Weekly (starred review) Clear and Read more...

 
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