Smithsonian American table : the foods, people, and innovations that feed us
- 2 of 3 copies available at LARL/NWRL Consortium.
- 2 of 2 copies available at Lake Agassiz Regional Library. (Show preferred library)
0 current holds with 3 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Lake Park LINK Site||641.5 SMI (Text)||33500013745518||New||Available||-|
|Moorhead Public Library||641.5 SMI (Text)||33500013747332||New||Available||-|
|Red Lake Falls Public Library||641.5 SMI (Text)||35500006647539||New||Checked out||04/12/2023|
- ISBN: 9780358008637
- ISBN: 0358008662
- ISBN: 9780358008668
304 pages : illustrations (chiefly color) ; 24 cm
- Edition: First edition.
- Publisher: New York : Harvest, an imprint of HarperCollins Publishers, 2023.
|Bibliography, etc. Note:||Includes bibliographical references and index.|
|Summary, etc.:||"From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. With an emphasis on the people, events, and movements that have been left out of the dominant story, this inclusive, enlightening, and entertaining collection uncovers a real look at American food, from the story of a barrier-breaking Black female chef in Jim Crow-era New Orleans, to the technology behind a French fry that stays crispy for up to 60 minutes"--|
- Booklist Reviews : Booklist Reviews 2023 January #1
*Starred Review* Fulfilling its mission to collect and preserve all things American, the Smithsonian Institution has amassed a trove of culinary objects from across the continent, such as Julia Child's kitchen, in the National Museum of American History. In this new book, Smithsonian writers and researchers present a grand survey of American cuisine commencing with the earliest Americans, describing how climate and geography shaped the eating habits of Indigenous people from Alaska to Florida. The authors tackle the difficult task of finding one defining dish from each of the 50 states and also showcase the broad swath of comestibles brought to the U.S. by immigrants from Europe, Africa, and Asia. Foods like sushi, Oreos, and yogurt reflect fads and the yearning for novelty. The innovation of mass production fed the nation's servicepeople. Snacks and fast foods that now dominate much of the American diet earn careful coverage. Generally easy-to-follow recipes appear for many of the dishes inventoried, and profiles of such food people as George Washington Carver, James Beard, Leah Chase, Joyce Chen, the Harvey girls, and José Andrés offer glimpses of influential personalities past and present. Cultural historians and foodies will learn from and enjoy this comprehensive and colorful book. Copyright 2023 Booklist Reviews.
THE SMITHSONIAN INSTITUTION was founded in 1846 "for the increase and diffusion of knowledge." The Smithsonian is now the world's largest museum, education, and research complex, with nineteen museums, the National Zoo, and nine research facilities.
Search for related items by subject
|Subject:||Cooking United States
Food United States History
Food habits United States History