© Columbia University Press
Eating History: Thirty Turning Points in the Making of American Cuisine
Paper, 392 pages, 30 illus.
ISBN: 978-0-231-14093-5
$19.95
/ £13.95
September, 2009
Cloth, 392 pages, 30 illus.
ISBN: 978-0-231-14092-8
$29.95
/ £19.95
"Easy-to-digest prose and modest portions make these stories compulsively readable, and reveal new angles on old stories.Publishers Weekly (starred review)" — Publishers Weekly (starred review)
"Clear and engaging . . . erudite and entertaining . . . Recommended." — Choice
"Eating History covers an enormous amount of ground and is something of a mini-encyclopedia with many entries, each densely packed with information. Smith is a talented storyteller, so the copious facts and figures are presented well, nicely sprinkled with interesting anecdotes." — Sylvia Lovegren, Gastronomica
"Eating History pulls together many strands of American food history, large and small, and illustrates them with sharply drawn pictures of people and events. The technique personalizes this history and makes it interesting in ways that straight narrative, especially in most theoretical works, often does not. Andrew F. Smith tells his story well." — Bruce Kraig, professor emeritus, Roosevelt University, and host of the PBS series Hidden Journeys
"In Eating History, Andrew F. Smith presents thirty essays on key events that led to our current food revolution. His choices are fascinating. Many are familiar, but most are unexpected, covering a surprising range from the Erie Canal to Cracker Jacks and Rodale's organic gardening. I learned something from every chapter. This book is a total delight." — Marion Nestle, New York University, and author of What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating