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Language: en
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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern Ame
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Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbor
Language: en
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Offers an account of an eating history in America which focuses on a variety of topics, ingredients, and cooking styles.
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Pages: 408
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Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examinatio
Language: en
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Pages: 378
Type: BOOK - Published: 2003-05-30 - Publisher: Univ of California Press
This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs.
