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005 20160527041022.9
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008 111107s2009 nyua ob 001 0 eng d
019 826476992|a855702262|a945773513
020 9780231511759|q(electronic bk.)
020 0231511752|q(electronic bk.)
020 |z9780231140935
020 |z0231140932
020 |z9780231140928
020 |z0231140924
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035 (OCoLC)759837126|z(OCoLC)826476992|z(OCoLC)855702262
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037 22573/ctt272764|bJSTOR
037 DEC00E29-261B-4ABA-9844-70E63C87F2FA|bOverDrive, Inc.
|nhttp://www.overdrive.com
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049 RIDW
050 4 TX715|b.S651315 2009eb
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082 04 641.30973|222
090 TX715|b.S651315 2009eb
100 1 Smith, Andrew F.,|d1946-
245 10 Eating history|h[electronic resource] :|b30 turning points
in the making of American cuisine /|cAndrew F. Smith.
260 New York :|bColumbia University Press,|c©2009.
300 1 online resource (xii, 376 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
490 1 Arts and traditions of the table
504 Includes bibliographical references (pages 347-363) and
index.
505 0 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.
520 Food expert and celebrated food historian Andrew F. Smith
recounts & mdash;in delicious detail & mdash;the creation
of contemporary American cuisine. The diet of the modern
American wasn't always as corporate, conglomerated, and
corn-rich as it is today, and the style of American
cooking, along with the ingredients that compose it, has
never been fixed. With a cast of characters including bold
inventors, savvy restaurateurs, ruthless advertisers, mad
scientists, adventurous entrepreneurs, celebrity chefs,
and relentless health nuts, Smith pins down the truly
crackerjack history behind th.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking, American.
650 0 Cooking, American|xHistory.
650 0 Food habits|zUnited States|xHistory.
655 4 Electronic books.
655 7 History.|2fast|0(OCoLC)fst01411628
776 08 |iPrint version:|aSmith, Andrew F., 1946-|tEating history.
|dNew York : Columbia University Press, ©2009
|z9780231140935|w(DLC) 2009002996|w(OCoLC)300280325
830 0 Arts and traditions of the table.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=584661|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
948 |d20160616|cMH|tebscoebooksacademic|lridw
994 92|bRID
