TY  - BOOK
AU  - Smith,Andrew F.
TI  - Eating history: 30 turning points in the making of American cuisine 
SN  - 9780231140935 (pbk.)
AV  - TX 715 S642e 2009
U1  - 641.30973 
PY  - 2009///
CY  - New York
PB  - Columbia University Press
KW  - Cooking, American
KW  - History
KW  - Food habits
KW  - United States
KW  - Cocina americana
KW  - Hábitos alimenticios
KW  - Estados Unidos
N1  - 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
N2  - 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
ER  -