Popped Culture: A Social History of Popcorn in America by Andrew F. Smith
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1560989211
- ISBN 13 9781560989219
- Published Mar 17 2001
- Format Paperback
- Page Count 264
- Language English
- Publisher Smithsonian Books
Publishers Text
In this fascinating book, Andrew Smith, who teaches culinary history, investigates the flavorful myths surrounding popcorn s introduction, the reasons behind its unflagging popularity, & its ever-increasing success through a fortuitous association with new technologies, such as radio, movies, & microwaves. He provides a detailed history of popcorn, from Colonial settlers who were introduced to popcorn by American Indians, through boardwalk popping machines, to movie theater-popped corn & microwavable snacks, & includes popcorn products like Cracker Jack. There are even dozens of recipes. A well-documented & well-illustrated piece of work, taking a tiny kernel of culinary culture & broadening it to include the sweep of American history.Other cookbooks by this author
- American Tuna: The Rise and Fall of an Improbable Food
- American Tuna: The Rise and Fall of an Improbable Food (California Studies in Food and Culture Book 37)
- American Tuna: The Rise and Fall of an Improbable Food
- Drinking History: Fifteen Turning Points in the Making of American Beverages
- Drinking History
- Drinking History: Fifteen Turning Points in the Making of American Beverages (Arts and Traditions of the Table: Perspectives on Culinary History)
- Drinking History: Fifteen Turning Points in the Making of American Beverages (Arts and Traditions of the Table: Perspectives on Culinary History)
- Eating History: Thirty Turning Points in the Making of American Cuisine: (Arts and Traditions of the Table: Perspectives on Culinary History)
- Eating History: Thirty Turning Points in the Making of American Cuisine
- Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
- Encyclopedia of Junk Food and Fast Food
- Encyclopedia of Junk Food and Fast Food
- Fast Food: The Good, the Bad and the Hungry (Food Controversies)
- Fast Food: The Good, the Bad and the Hungry (Food Controversies)
- Fast Food and Junk Food: An Encyclopedia of What We Love to Eat [2 Volumes]
- Fast Food and Junk Food: An Encyclopedia of What We Love to Eat
- Food and Drink in American History: A "Full Course" Encyclopedia
- Food and Drink in American History: A "Full Course" Encyclopedia
- Hamburger: A Global History
- Hamburger: A Global History
- Hamburger: A Global History (The Edible Series)
- New York City: A Food Biography
- New York City: A Food Biography (Big City Food Biographies)
- New York City: A Food Biography
- The Oxford Companion To American Food And Drink
- The Oxford Companion To American Food And Drink
- The Oxford Encyclopedia of Food and Drink in America
- The Oxford Encyclopedia of Food And Drink In America
- Peanuts: The Illustrious History of the Goober Pea
- Peanuts: The Illustrious History of the Goober Pea (The Food Series)
- Popped Culture: The Social History of Popcorn in America
- Potato
- Potato: A Global History
- Pure Ketchup: A Histroy of America's National Condiment
- Pure Ketchup: A History of America's National Condiment
- Pure Ketchup: A History of America's National Condiment
- Real American Food: Restaurants, Markets and Shops Plus Favorite Hometown Recipes
- Souper Tomatoes: The Story of America's Favorite Food
- Sugar: A Global History (Edible)
- The Tomato in America: Early History, Culture and Cookery
- The Tomato in America: Early History, Culture, and Cookery
- The Turkey: AN AMERICAN STORY (The Food Series)
- The Turkey: An American Story
- Turkey: An American Story
