News
Events
Blogs
Eating history : 30 turning points in the making of American cuisine /
Overview: 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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Columbia University Press,
[2009]
|
| Series: | Arts and traditions of the table
|
| Subjects and Genres: | |
| Online Access: | Additional Information at Google Books |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Preface
- Acknowledgments
- Prologue
- 1: Oliver Evans's automated mill
- 2: Erie Canal
- 3: Delmonico's
- 4: Sylvester Graham's reforms
- 5: Cyrus McCormick's reaper
- 6: Multiethnic smorgasbord
- 7: Giving thanks
- 8: Gail Borden's canned milk
- 9: Homogenizing war
- 10: Transcontinental railroad
- 11: Fair food
- 12: Henry Crowell's Quaker special
- 13: Wilbur O Atwater's calorimeter
- 14: Cracker Jack snack
- 15: Fannie Farmer's cookbook
- 16: Kelloggs' corn flakes
- 17: Upton Sinclair's Jungle
- 18: Frozen seafood and TV dinners
- 19: Michael Cullen's super market
- 20: Earle MacAusland's Gourmet
- 21: Jerome I Rodale's Organic gardening
- 22: Percy Spencer's radar
- 23: Frances Roth and Katharine Angell's CIA
- 24: McDonald's drive-in
- 25: Julia Child, the French chef
- 26: Jean Nidetch's diet
- 27: Alice Waters's Chez Panisse
- 28: TVFN
- 29: Flavr Savr
- 30: Mergers, acquisitions, and spin-offs
- Epilogue
- Notes
- Bibliography
- Index.