Goodreads helps you keep track of books you want to read.
Start by marking “Eating History: Thirty Turning Points in the Making of American Cuisine” as Want to Read:
Eating History: Thirty Turning Points in the Making of American Cuisine
Enlarge cover
Rate this book
Clear rating
Open Preview

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

3.52 of 5 stars 3.52  ·  rating details  ·  48 ratings  ·  11 reviews
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 includi ...more
Hardcover, 376 pages
Published September 18th 2009 by Columbia University Press (first published August 28th 2008)
more details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Eating History, please sign up.

Be the first to ask a question about Eating History

This book is not yet featured on Listopia. Add this book to your favorite list »

Community Reviews

(showing 1-30 of 189)
filter  |  sort: default (?)  |  rating details
Darren
Modern-day American culture is often said to be shaped in part by its food. Yet the mass produced, conglomerate-dominated American food world and all of its variety is, by no means, truly representative of America past, present or maybe even the future.

In 30 distinct chapters or mini essays the author carefully dissects the broad range of American food history over time, mirrored by industrialisation, globalisation and a growing level of consumer choice (albeit owned by a small number of mega co
...more
Theresa
Useful history. Well-chosen, if subjective, "turning points," but not a literary turn-on. A bit pedestrian in presentation.
Margaret Sankey
Andrew Smith, food historian, identifies crucial moments in the development of American eating, including the opening of the Erie Canal, Civil War Borden sweetened condensed milk, Cracker Jacks and the World's Fair, McDonald's, Upton Sinclair's _Jungle_, the Food Network, Microwaves and the first biotech tomato.
Dave Peticolas
What fun. Thirty vignettes in the history of U.S. eating and food production. Smith is rigorously neutral in portraying how we got to be eating the foods we eat now, and how we came to produce them in the modern industrial way.
June
Awesome book. Very easy to read even though it's written by an academic and published by an academic press. The book does an excellent job at making history interesting and accessible to the masses.
Amy
I really enjoyed reading this book. A great history lesson disguised as an entertaining trip down memory lane. Each of the 30 chapters covers a different significant event in American food history.
AJ
Fluffy and easy-to-read, this book merges two things I love: history and food. An interesting look into 30 events that shaped the way we eat in the United States today.
Meredith
Lots of facts, but light on reflection. But I took a class with this guy, and he's an entertaining lecturer.
Kate
Reads like a dissertation without the cohesion, but I learned some cool facts.
Julie
Very informative and interesting, but fairly bland.
Ron
Interesting look at food and US history.
Tsvetan
Tsvetan marked it as to-read
Apr 26, 2015
Diana
Diana marked it as to-read
Apr 24, 2015
Cindy
Cindy marked it as to-read
Apr 23, 2015
William Gould
William Gould marked it as to-read
Apr 12, 2015
John Piekarski
John Piekarski marked it as to-read
Apr 08, 2015
Virginia Bacon
Virginia Bacon marked it as to-read
Apr 05, 2015
Kat
Kat marked it as to-read
Mar 10, 2015
Jennifer
Jennifer is currently reading it
Mar 01, 2015
Cassie Buckel
Cassie Buckel marked it as to-read
Feb 26, 2015
Susan
Susan marked it as to-read
Feb 21, 2015
Paul
Paul marked it as to-read
Feb 16, 2015
Brynne
Brynne added it
Feb 11, 2015
Alex
Alex marked it as to-read
Feb 10, 2015
Rinethemachine
Rinethemachine marked it as to-read
Feb 07, 2015
Sean
Sean marked it as to-read
Feb 03, 2015
Paul
Paul is currently reading it
Jan 04, 2015
Veronica
Veronica is currently reading it
Jan 03, 2015
« previous 1 3 4 5 6 7 next »
There are no discussion topics on this book yet. Be the first to start one »
Andrew Francis Smith teaches food studies at the New School University in Manhattan. He has written more than three hundred articles in academic journals and popular magazines and has authored or edited seventeen books, including The Oxford Encyclopedia on Food and Drink in America, a James Beard finalist in 2005. He has been frequently appeared on several television series, including the History ...more
More about Andrew F. Smith...

Other Books in the Series

Arts and Traditions of the Table: Perspectives on Culinary History (1 - 10 of 22 books)
  • British Food: An Extraordinary Thousand Years of History
  • Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
  • Cheese, Pears, & History in a Proverb
  • Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
  • Food and Faith in Christian Culture
  • Food is Culture (Arts and Traditions of the Table: Perspectives on Culinary H)
  • French Gastronomy: The History and Geography of a Passion
  • Gastropolis: Food and New York City
  • Gastropolis: Food and New York City
  • Hog and Hominy: Soul Food from Africa to America
Hamburger: A Global History The Oxford Companion to American Food and Drink Starving the South: How the North Won the Civil War Drinking History: Fifteen Turning Points in the Making of American Beverages The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set

Share This Book

No trivia or quizzes yet. Add some now »