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American table : the foods, people, and innovations that feed us / Lisa Kingsley, in collaboration with Smithsonian Institution.

By: Contributor(s): Material type: TextTextPublisher: New York, NY : Harvest, an imprint of William Morrow, [2023]Copyright date: ©2023Edition: First editionDescription: 304 pages : illustrations (some color), color map ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780358008668
  • 0358008662
Subject(s): Genre/Form:
Contents:
History by the forkful -- Nation's museum -- Taste of place -- Mark of history -- Food fads & trends -- Innovators & creators -- Taste makers.
Summary: "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"-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5 K55 Available 33111010958698
Total holds: 0

Enhanced descriptions from Syndetics:



In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States

This exploration of the American table 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. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions.

Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

Includes index.

History by the forkful -- Nation's museum -- Taste of place -- Mark of history -- Food fads & trends -- Innovators & creators -- Taste makers.

"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"-- Provided by publisher.

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