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History of American Cooking by Merril D. Smith (2013, Hardcover)

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History of American Cooking, Hardcover by Smith, Merril D., ISBN 0313387117, ISBN-13 9780313387111, Brand New, Free shipping in the US Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.

About this product

Product Identifiers

PublisherABC-Clio, LLC

ISBN-100313387117

ISBN-139780313387111

eBay Product ID (ePID)117212704

Product Key Features

Number of Pages224 Pages

LanguageEnglish

Publication NameHistory of American Cooking

Publication Year2013

SubjectReference, Regional & Ethnic / American / General

TypeTextbook

AuthorMerril D. Smith

Subject AreaCooking

FormatHardcover

Dimensions

Item Height0.6 in

Item Weight17.5 Oz

Item Length9.2 in

Item Width6.1 in

Additional Product Features

Intended AudienceCollege Audience

LCCN2012-035382

Reviews" A well-researched addition to school and academic libraries supporting humanities curricula." - Library Journal, "Caution: don't read this book when hungry. . . . Recommended for high school students and adults, this would be an appropriate book for school or public libraries looking to fill a collection gap in this area. Suitable for circulating collections." -- Booklist "A well-researched addition to school and academic libraries supporting humanities curricula." -- Library Journal "This is a fascinating book that not only covers the different forms and types of cooking but is also a good history book. . . . The book is full of information, has a bibliography, an extensive index, and is a fun read. At this price it is a good buy for any public library or as a gift for a cook who likes history." -- ARBA, "Caution: don't read this book when hungry. . . . Recommended for high school students and adults, this would be an appropriate book for school or public libraries looking to fill a collection gap in this area. Suitable for circulating collections." - Booklist

Number of Volumes1 vol.

IllustratedYes

Table Of ContentAcknowledgments Introduction Chronology 1. Baking 2. Barbecuing 3. Boiling and Poaching 4. Braising 5. Broiling and Grilling 6. Frying 7. Roasting 8. Smoking 9. Steaming 10. Stewing 11. New Technology and Trends in Cooking Selected Bibliography and Resources Index

SynopsisIdeal 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., 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.

LC Classification NumberTX715.S6655 2013