Smith, Andrew F.,  1946- <br/><br/>
Eating history :  30 turning points in the making of American cuisine / 
Andrew F. Smith. 
 - New York :  Columbia University Press,  c2009. 
 - xii, 376 p. :  ill. ;  24 cm. 
 - Arts and traditions of the table. .
 - Arts and traditions of the table. .
<br/><br/>Includes bibliographical references (p. [347]-363) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780231140928  (cloth : alk. paper) 0231140924  (cloth : alk. paper) 9780231511759  (ebook) 0231511752  (ebook) 
<br/><br/><label>LCCN: </label>2009002996 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, American.<br/>Cooking, American--History.<br/>Food habits--History.--United States
<br/><br/><label>LC Class. No.: </label>TX715  / .S651315 2009