REFERENCE

History of American Cooking

by Merril D Smith
ABC-CLIO. 2013. 188p. bibliog. index. ISBN 9780313387111. $37; ebk. ISBN 9780313387128. REF
COPY ISBN
This book will appeal to readers who eschew history as "his story," as it illuminates what has typically occupied a large part of female daily life. Plus, the "melting pot" that is America is examined in terms of its multicultural influences on what we create and consume. Following a historical introduction covering five centuries, independent scholar Smith (Women's Roles in Seventeenth-Century America) discusses chronology, cooking methods, techniques, popular ingredients, and recipes in ten chapters, each devoted to a particular type of cooking, e.g., braising, broiling, and grilling. A concluding chapter looks at emerging technology and what it means for future cooking and eating.
VERDICT A well-researched addition to school and academic libraries supporting humanities curricula.
Reviewed by Christina Connolly , May 01, 2013
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