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

3.54 of 5 stars 3.54  ·  rating details  ·  46 ratings  ·  10 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)
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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
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.
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.
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.
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.
Lots of facts, but light on reflection. But I took a class with this guy, and he's an entertaining lecturer.
Reads like a dissertation without the cohesion, but I learned some cool facts.
Very informative and interesting, but fairly bland.
Interesting look at food and US history.
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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...
Hamburger: A Global History The Oxford Companion to American Food and Drink Drinking History: Fifteen Turning Points in the Making of American Beverages Starving the South: How the North Won the Civil War The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set

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