Title
Eating History: Thirty Turning Points In The Making Of American Cuisine (Arts And Traditions Of The Table: Perspectives On Culin
Delivery time: 8-12 business days (International)
Food Expert And Celebrated Food Historian Andrew F. Smith Recountsin Delicious Detailthe Creation Of Contemporary American Cuisine. The Diet Of The Modern American Wasn'T Always As Corporate, Conglomerated, And Cornrich 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.
By changing our most important processes and
products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
environmentally friendly printing processes to the development of
efficient waste management in our value chain.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main focus of 'Eating History'? A: The book 'Eating History' focuses on the evolution of American cuisine, detailing how food practices and preferences have changed over time through various historical influences.
- Q: Who is the author of 'Eating History'? A: The author of 'Eating History' is Andrew F. Smith, a renowned food expert and historian.
- Q: How many pages does 'Eating History' have? A: 'Eating History' has a total of 392 pages.
- Q: What type of binding does this book have? A: 'Eating History' is available in a paperback binding.
- Q: When was 'Eating History' published? A: 'Eating History' was published on June 28, 2011.
- Q: What topics are covered in 'Eating History'? A: 'Eating History' covers various topics including the origins of American cooking, the impact of food processing and transportation, and the role of cookbooks and cooking shows in shaping modern American cuisine.
- Q: Is 'Eating History' suitable for culinary students? A: 'Eating History' is suitable for culinary students as it offers valuable insights into the historical context of American food culture.
- Q: What is the condition of the book offered? A: The book 'Eating History' is offered in new condition.
- Q: Are there any illustrations or photos in 'Eating History'? A: The book primarily focuses on text and historical accounts, and it may contain some illustrations relevant to the content.
- Q: What makes 'Eating History' a unique read? A: 'Eating History' is unique due to its engaging narrative style and the way it connects historical events with contemporary food practices, making it both informative and entertaining.