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

Web Features:

• Read Saveur’s feature article on Eating History
• Andy Smith discusses breakfast cereal on the "The Leonard Lopate Show."
• Listen to Andrew Smith on Deconstructing Dinner
• Take a quiz for Eating History: 30 Turning Points in the Making of American Cuisine

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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