Eating history
Subtitle: 30 turning points in the making of American cuisine
By: Andrew F. Smith
Series: Arts and traditions of the table; Arts and traditions of the table
Publisher: Columbia University Press
Published: 2009
Place of publication: New York
Language: eng
Number of pages: 376
ISBN-13: 9780231140928; 9780231511759
Subjects: Food habits; American Cooking; History
Notes: Includes bibliographical references (p. [347]-363) and index.
Table of contents: title: Prologue; title: Oliver Evans's automated mill; title: The Erie Canal; title: Delmonico's; title: Sylvester Graham's reforms; title: Cyrus McCormick's reaper; title: A multiethnic smorgasbord; title: Giving thanks; title: Gail Borden's canned milk; title: The homogenizing war; title: The transcontinental railroad; title: Fair food; title: Henry Crowell's Quaker special; title: Wilbur O. Atwater's calorimeter; title: The Cracker Jack snack; title: Fannie Farmer's cookbook; title: The Kelloggs' corn flakes; title: Upton Sinclair's Jungle; title: Frozen seafood and TV dinners; title: Michael Cullen's super market; title: Earle MacAusland's Gourmet; title: Jerome I. Rodale's Organic gardening; title: Percy Spencer's radar; title: Frances Roth and Katharine Angell's CIA; title: McDonald's drive-in; title: Julia Child, the French chef; title: Jean Nidetch's diet; title: Alice Waters's Chez Panisse; title: TVFN; title: The Flavr Savr; title: Mergers, acquisitions, and spin-offs; title: Epilogue.