Eating History: Thirty Turning Points in the Making of American Cuisine: (Arts and Traditions of the Table: Perspectives on Culinary History) by Andrew F. Smith

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Reviews about this book

  • Yum.Fi

    So overall a great read for the information curious. A thoughtful resource for those who need to study around this subject. A good little read overall, particularly when you consider the price.

    Full review
  • ISBN 10 0231140924
  • ISBN 13 9780231140928
  • Published Aug 26 2009
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher Columbia University Press

Publishers Text

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.

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