A non-academic primer to the history of food in Missouri. I wish that the author wrote a little more on the history of regional cuisines, rather than focusing what seemed to be about half of the book on national or international trends. I assume that she felt it was necessary to do so, so that regional trends could be explained in relation to innovations going on at the technical and agricultural macro-levels, as well as in regards to the immigrant populations of Missouri (African-Americans, S More...

This was an easy-to-read summary of Missouri culture as it relates to food and cooking in the state.