A01=Merril D. Smith
American History: Culture
Author_Merril D. Smith
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Beecher
Bread and Bread Baking
Category=JP
Category=WBN
Catherine
Chafing Dishes
Easy-Bake Ovens
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_society-politics
Fannie Merritt
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Graham
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Modernist Cuisine
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Pearl Ash
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Product details
- ISBN 9780313387111
- Weight: 567g
- Dimensions: 156 x 235mm
- Publication Date: 09 Jan 2013
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.
This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.
The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
Merril D. Smith, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.
