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Table of Contents:

• 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.

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Author/Creator:

Smith, Andrew F., 1946-

Languages:

English

Language Notes:

Item content: English

Main Work:

Eating history: 30 turning points in the making of American cuisine [by Smith, A.F.]

Related Series:

Arts and traditions of the table

Subjects:

Cooking, American

Cooking, American — History

Food habits — United States — History

Food habits

United States

Genres:

History

General Notes:

Includes bibliographical references (p. [347]-363) and index.

Physical Description:

xii, 376 pages : illustrations ; 24 cm.

Call Numbers:

TX715 .S651315 2009

ISBNs:

9780231140928 (cloth, alk. paper)
0231140924 (cloth, alk. paper)
9780231511759 (ebook)
0231511752 (ebook)

Library of Congress Control Numbers:

2009002996

OCLC Numbers:

300280325