Eating History: Thirty Turning Points in the Making of American Cuisine
(eBook)

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Published
Columbia University Press, 2009.
ISBN
9780231511759
Status
Available Online

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Format
eBook
Language
English

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APA Citation, 7th Edition (style guide)

Andrew F. Smith., & Andrew F. Smith|AUTHOR. (2009). Eating History: Thirty Turning Points in the Making of American Cuisine . Columbia University Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Andrew F. Smith and Andrew F. Smith|AUTHOR. 2009. Eating History: Thirty Turning Points in the Making of American Cuisine. Columbia University Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Andrew F. Smith and Andrew F. Smith|AUTHOR. Eating History: Thirty Turning Points in the Making of American Cuisine Columbia University Press, 2009.

MLA Citation, 9th Edition (style guide)

Andrew F. Smith, and Andrew F. Smith|AUTHOR. Eating History: Thirty Turning Points in the Making of American Cuisine Columbia University Press, 2009.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID92dc1f11-5d8f-de09-c729-9de706f2b0fc-eng
Full titleeating history thirty turning points in the making of american cuisine
Authorsmith andrew f
Grouping Categorybook
Last Update2024-03-20 23:01:07PM
Last Indexed2024-03-28 02:13:41AM

Book Cover Information

Image Sourcehoopla
First LoadedFeb 7, 2024
Last UsedFeb 25, 2024

Hoopla Extract Information

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    [synopsis] => 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 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.
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