30 turning points in the making of American cuisine Smith, Andrew F. 1946- creator text bibliography nyu New York Columbia University Press 2009 monographic eng 376 p. : ill. ; 23 cm. 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... 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. Andrew F. Smith. Includes bibliographical references and index. Cooking, American Cooking, American History Food habits United States History Cocina americana Hábitos alimenticios Estados Unidos TX 715 S642e 2009 641.30973 9780231140935 (pbk.) 0231140932 (pbk.) 160719 20230411085622.0 122684