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Eating History : Thirty Turning Points in the Making of American Cuisine
Following in the footsteps of Michael Pollan's The Omnivore's Dilemmaand other popular texts that trace the origins of our food, Andrew F. Smith describes thirty remarkable events that have reinvented the American diet. Filled with eccentric characters and delicious surprises, Eating Historytells the story of the bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts who changed how America eats.The United States began as an agriculturally independent nation, with most citizens growing and consuming their own food. Over the past two hundred years, however, Americans have cultivated an entirely different approach to crops and consumption. Advances in food processing, transportation, mechanization, regulation, nutrition, and science have introduced highly complex and mechanized methods of production, and the proliferation of cookbooks, cooking shows, and professionally designed kitchens have made meals more commercially, politically, and culturally potent. To better understand these trends, Smith shares the major moments of their creation. He also shows how in revisiting this history we might reclaim the independent, locally sustainable roots of American food.
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Columbia University Press
August 25, 2009
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