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 ...

The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key ...

Miller argues that the story is more complex and surprising than commonly thought.

How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's ...

But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha.

These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.

In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe.

This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The ...

American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.