Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- INTRODUCTION -- 1. THE EARLY AMERICAN TOMATO -- 2. THE TOMATO ON THE FARM: CULINARY AND AGRICULTURAL ADVANCEMENTS, 1820-1900 -- 3. A TOMATO FOR ALL SEASONS: THE DEVELOPMENT OF THE TWELVE-MONTH FRESH AND PROCESSED TOMATO INDUSTRIES, 1880-1945 -- 4. CONSUMING TOMATOES: CULINARY CREATIVITY AND EXPANSION IN THE AGE OF INDUSTRIALIZATION -- 5. "A POOR TOMATO IS BETTER THAN NO TOMATO": THE HARVESTER AND THE COMMODIFICATION OF THE TOMATO -- 6. MEET THE FARMER OR BECOME ONE: CHALLENGING COMMERCIAL FOOD CULTURE -- CONCLUSION -- Notes -- Bibliography -- Index.
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