Eating history : thirty turning points in the making of American cuisine
2011
Book
"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." -- Amazon.ca
Item Details
ISBN: 9780231140935
Description: 1 volume : illustrations.
Other Title: Eating history : 30 turning points in the making of American cuisine
Notes:
- Originally published: 2009.
- Includes bibliographical references and index.
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
Control Number: 3058301
Publisher: New York ; Chichester : Columbia University Press, 2011.Series:
Subjects: