Eating history : 30 turning points in the making of American cuisine /
Andrew F. Smith.
- New York : Columbia University Press, 2009
- 376 p. : ill. ; 23 cm.
- Arts and traditions of the table. .
Includes bibliographical references and index.
Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The transcontinental railroad -- Fair food -- Henry Crowell's Quaker special -- Wilbur O. Atwater's calorimeter -- The Cracker Jack snack -- Fannie Farmer's cookbook -- The Kelloggs' corn flakes -- Upton Sinclair's Jungle -- Frozen seafood and TV dinners -- Michael Cullen's super market -- Earle MacAusland's Gourmet -- Jerome I. Rodale's Organic gardening -- Percy Spencer's radar -- Frances Roth and Katharine Angell's CIA -- McDonald's drive-in -- Julia Child, the French chef -- Jean Nidetch's diet -- Alice Waters's Chez Panisse -- TVFN -- The Flavr Savr -- Mergers, acquisitions, and spin-offs -- Epilogue.
Food expert and celebrated food historian Andrew F. Smith recounts & mdash;in delicious detail & mdash;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...
9780231140935 (pbk.) 0231140932 (pbk.)
Cooking, American. Cooking, American--History. Food habits--History.--United States Cocina americana. Hábitos alimenticios--Estados Unidos.