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Eating history : 30 turning points in the making of American cuisine / Andrew F. Smith.

Author: Smith, Andrew F., 1946-

Imprint:New York : Columbia University Press, c2009.

Descriptionxii, 376 p. : ill. ; 24 cm.

Note:Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The transcontinental railroad -- Fair food -- Henry Crowell's Quaker special -- Wilbur O. Atwater's calorimeter -- The Cracker Jack snack -- Fannie Farmer's cookbook -- The Kelloggs' corn flakes -- Upton Sinclair's Jungle -- Frozen seafood and TV dinners -- Michael Cullen's super market -- Earle MacAusland's Gourmet -- Jerome I. Rodale's Organic gardening -- Percy Spencer's radar -- Frances Roth and Katharine Angell's CIA -- McDonald's drive-in -- Julia Child, the French chef -- Jean Nidetch's diet -- Alice Waters's Chez Panisse -- TVFN -- The Flavr Savr -- Mergers, acquisitions, and spin-offs -- Epilogue.

Bibliography Note:Includes bibliographical references (p. [347]-363) and index.

Note:Recommended in Resources for College Libraries

Library Shelf Location Call Number Item Status
Buhl LibraryBuhl - Open Stacks TX715 .S651315 2009 Available

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Author:
Smith, Andrew F., 1946-
Series Statement
Arts and traditions of the table
Subject:
Cooking, American.
Cooking, American -- History.
Food habits -- United States -- History.
Series Added Entry-Uniform title
Arts and traditions of the table.