Food expert and celebrated food historian Andrew F. Smith recountsa mdash;in delicious detaila 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.7. Upton Sinclair, aThe Condemned-Meat Industry: A Reply to Mr. J. Ogden Armour, a Everybodya#39;s Magazine 14 (May 1906):612a13; Sinclair, ... Upton Sinclair, The Jungle (New York: Doubleday, Page, 1906), 161a62. ... Richard Osborn Cummings, The American and His Food: A History of Food Habits in the United States (Chicago: University of Chicago Press, 1940), 96a97. ... Charles F. Loudon, aPreservatives and Artificial Coloring in Food Products: A Manufacturera#39;s Views, a Whatanbsp;...
|Author||:||Andrew F Smith|
|Publisher||:||Columbia University Press - 2009-10-22|