Description: Explore the rich history of American cuisine with "Eating History: Thirty Turning Points in the Making of American Cuisine" by Andrew Smith. This textbook is a must-have for anyone interested in cooking, history, and social science. Published by Columbia University Press in 2011, this trade paperback has 392 pages filled with fascinating insights on the subject. The book covers a wide range of topics related to American cuisine, including regional and ethnic dishes, agriculture and food, and political science. With a length of 0.9 inches, height of 0.1 inches, and width of 0.6 inches, this book is the perfect addition to any kitchen or dining room. Get your hands on this valuable resource today!
Price: 12 USD
Location: Richmond, Virginia
End Time: 2025-01-10T15:45:55.000Z
Shipping Cost: 5.38 USD
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All returns accepted: ReturnsNotAccepted
Number of Pages: 392 Pages
Publication Name: Eating History : Thirty Turning Points in the Making of American Cuisine
Language: English
Publisher: Columbia University Press
Subject: Regional & Ethnic / American / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, United States / General
Item Height: 0.1 in
Publication Year: 2011
Item Weight: 19.2 Oz
Type: Textbook
Subject Area: Cooking, Social Science, History
Item Length: 0.9 in
Author: Andrew Smith
Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Item Width: 0.6 in
Format: Trade Paperback
