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Eating History: Thirty Turning Points in the Making of American Cuisine - Arts and Traditions of the Table: Perspectives on Culinary History Andrew F Smith
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Eating History: Thirty Turning Points in the Making of American Cuisine - Arts and Traditions of the Table: Perspectives on Culinary History
Andrew F Smith
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, Andrew F. Smith pins down the truly crackerjack history behind the way America eats. Smith's delectable narrative opens with early America, an agriculturally independent nation in which most citizens grew and consumed their own food. Over the next two hundred years, 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 meaningful. To better understand these trends, Smith delves deeply and humorously into their creation, ultimately showing how, by revisiting this history, we can reclaim the independent, local, and sustainable roots of American food.
392 pages, ill
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 28 de junio de 2011 |
| ISBN13 | 9780231140935 |
| Editores | Columbia University Press |
| Páginas | 392 |
| Dimensiones | 228 × 155 × 22 mm · 610 g |
