Eating History: Thirty Turning Points in the Making of American Cuisine

Andrew F. Smith

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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

Preface

Acknowledgments

Prologue

1. Oliver Evans’s Automated Mill

2. The Erie Canal

3. Delmonico’s

4. Sylvester Graham’s Reforms

5. Cyrus McCormick’s Reaper

6. A Multiethnic Smorgasbord

7. Giving Thanks

8. Gail Borden’s Canned Milk

9. The Homogenizing War

10. The Transcontinental Railroad

11. Fair Food

12. Henry Crowell’s Quaker Special

13. Wilbur O. Atwater’s Calorimeter

14. The Cracker Jack Snack

15. Fannie Farmer’s Cookbook

16. The Kelloggs’ Corn Flakes

17. Upton Sinclair’s Jungle

18. Frozen Seafood and TV Dinners

19. Michael Cullen’s Super Market

20. Earle MacAusland’s Gourmet

21. Jerome I. Rodale’s Organic Gardening

22. Percy Spencer’s Radar

23. Frances Roth and Katharine Angell’s CIA

24. McDonald’s Drive-In

25. Julia Child, the French Chef

26. Jean Nidetch’s Diet

27. Alice Waters’s Chez Panisse

28. TVFN

29. The Flavr Savr

30. Mergers, Acquisitions, and Spin-Offs

Epilogue

Bibliography

Related Subjects

• American History
• Food History & Culinary Studies

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Andrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including Starving the South: How the North Won the Civil War and the Oxford Encyclopedia on Food and Drink in America. Smith has also appeared on television shows airing on PBS, the History Channel, and the Food Network.

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