Eating History: Thirty Turning Points in the Making of American Cuisine

Andrew F. Smith

October, 2009
Cloth, 392 pages, 30 illus.
ISBN: 978-0-231-14092-8
$29.95 / £19.95

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  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 the Oxford Encyclopedia on Food and Drink in America and Hamburger: A Global History. Smith has also appeared on television shows that have aired on PBS, the History Channel, and the Food Network.

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