Title
Eating History: Thirty Turning Points In The Making Of American Cuisine (Arts And Traditions Of The Table: Perspectives On Culin
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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.
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- 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.