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The Tomato in America: Early History, Culture, and Cookery
Andrew F Smith
€ 30.99
€ 27.81
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Description for The Tomato in America: Early History, Culture, and Cookery
Paperback. 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. Num Pages: 240 pages, Illustrations. BIC Classification: 1KBB; TVK; WBT. Category: (P) Professional & Vocational. Dimension: 227 x 154 x 19. Weight in Grams: 350.
From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and aphrodisiacal.
In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such ... Read more
From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and aphrodisiacal.
In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such ... Read more
Product Details
Format
Paperback
Publication date
2001
Publisher
University of Illinois Press United States
Number of pages
240
Condition
New
Number of Pages
240
Place of Publication
Baltimore, United States
ISBN
9780252070099
SKU
V9780252070099
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Andrew F Smith
Andrew F. Smith is a freelance writer who teaches culinary history and professional food writing at the New School in Manhattan. He is the author of many books, including Pure Ketchup, Popped Culture, and The Saintly Scoundrel: The Life and Times of Dr. John Cook Bennett.
Reviews for The Tomato in America: Early History, Culture, and Cookery
"Finally, a reliable work on the history of the tomato in America! The author, a thorough researcher and delightful writer, presents facts with authority and myths with exposure... The definitive study on the subject."
John F. Swenson, Chicago Botanic Garden "Andrew F. Smith easily qualifies as the major-domo of tomato history."
Chicago Tribune "At last, at long last, ... Read more
John F. Swenson, Chicago Botanic Garden "Andrew F. Smith easily qualifies as the major-domo of tomato history."
Chicago Tribune "At last, at long last, ... Read more