Eating History: 30 Turning Points in the Making of American Cuisine
- 系列名:Arts and Traditions of the Table: Perspectives on
- ISBN13:9780231140928
- 出版社:Columbia Univ Pr
- 作者:Andrew F. Smith
- 裝訂:精裝
- 規格:22.9cm*15.2cm*1.3cm (高/寬/厚)
- 出版日:2009/10/01
商品簡介
Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
作者簡介
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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