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7 Remote Warehouse Cooking and Food- US General
1 Remote Warehouse Cooking and Food- Historical Food and Cooking

This title in other editions

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

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

by

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

 

Synopses & Reviews

Publisher Comments:

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, Smith pins down the truly crackerjack history behind the way America eats.

Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Product Details

ISBN:
9780231140935
Author:
Smith, Andrew F.
Publisher:
Columbia University Press
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
Cooking and Food-US General
Publication Date:
20110631
Binding:
TRADE PAPER
Language:
English

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Related Subjects

Business » Management
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary H) New Trade Paper
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Product details pages Columbia University Press - English 9780231140935 Reviews:
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