Bøger af Andrew F. Smith

The history, legends, and cookery of America's favorite snack foodWhether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America.Unlike other culinary fads of the nineteenth century, popcorn has never lost favor with the American public. Smith gauges the reasons for its unflagging popularity: the invention of "e;wire over the fire"e; poppers, commercial promotion by shrewd producers, the fascination of children with the kernel's magical "e;pop,"e; and affordability. To explain popcorn's twentieth-century success, he examines its fortuitous association with new technology-radio, movies, television, microwaves-and recounts the brand-name triumphs of American manufacturers and packagers. His familiarity with the history of the snack allows him to form expectations about popcorn's future in the United States and abroad.Smith concludes his account with more than 160 surprising historical recipes for popcorn cookery, including the intriguing use of the snack in custard, hash, ice cream, omelets, and soup.

An examination of food waste across the global supply chain.

Drawing on research in plant science, systems ecology, environmental philosophy, and cultural anthropology, Andrew F. Smith shatters the distinction between vegetarianism and omnivorism. The book outlines the implications that these manufactured distinctions have for how we view food and ourselves as eaters.

A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical moments-colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal-and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages-whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. Smith weaves a wild history full of surprising stories and explanations for such classic slogans as "e;taxation with and without representation;"e; "e;the lips that touch wine will never touch mine;"e; and "e;rum, Romanism, and rebellion."e; He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America's vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.

In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "e;chicken of the sea"e; is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others-populate this fascinating chronicle of American tastes and the forces that influence them.

What can motivate citizens in divided societies to engage in free, open, and reasoned dialogue? Attempts by philosophers to answer this question focus largely on elucidating what citizens owe to one another as free and equal citizens, as members of a shared social context, or as agents who are mutually dependent on one another for our well-being. In The Deliberative Impulse: Motivating Discourse in Divided Societies, Andrew F. Smith suggests that that a better answer can be offered in terms of what we owe to our convictions. Given the defining role they play in how we live our lives and regard ourselves, among the highest-order interests that we maintain is being in a position to do right by our convictionsto abide by conscience. By developing a clear understanding of how best to act on this interest, we see that we are well served by engaging in public deliberation. Particularly for citizens in societies that are fragmented along ethnic, cultural, ideological, and religious lines, our interest in abiding by conscience should give us clear moral, epistemic, and religious incentives to deliberatively engage with allies and adversaries alike. Scholars who focus on issues in political philosophy, ethics, and political theory will value this book for how it suggests we can overcome the motivational roadblocks to active political participation and robust deliberation.

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Exploring sugar's reputation as one of the most beloved yet reviled substances that we consume, this compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners.

New York City's first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.

Everything there is know about America's favorite sauce

"Talking turkey" about the bird you thought you knew

A culinary history of the protein-laden legume, this work follows the peanut 's rise from a lowly, messy snack food to its place in haute cuisine and on supermarket shelves. It highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape.

From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. This book traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup, and the great tomato mania of the 1820s and 1830s.

Eating junk food and fast food is a great all-American passion. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns.