By Andrew F. Smith
Food professional and celebrated meals historian Andrew F. Smith recounts& mdash;in scrumptious element& mdash;the production of up to date American food. The vitamin of the trendy American wasn't consistently as company, conglomerated, and corn-rich because it is this present day, and the fashion of yank cooking, besides the components that compose it, hasn't ever been fastened. With a forged of characters together with daring inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous marketers, big name cooks, and constant health and wellbeing nuts, Smith pins down the actually crackerjack historical past at the back of the best way the United States eats.
Smith's tale opens with early the USA, an agriculturally self sustaining kingdom the place so much electorate grew and ate up their very own meals. Over the following 200 years, besides the fact that, americans could domesticate a wholly varied method of vegetation and intake. Advances in foodstuff processing, transportation, rules, nutrients, and technological know-how brought hugely advanced and mechanized...
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Additional info for Eating History: 30 Turning Points in the Making of American Cuisine
During the 1830s, steam power was introduced, and mills no longer needed to be located on streams or rivers. 17 After the Civil War, entrepreneurs in the Midwest, particularly around Minneapolis, began constructing mills featuring steam and steel rollers. 18 Unlike the old gristmills, flour mills employing steel rollers could grind hard wheat, which grew easily in the upper Midwest. These mills incorporated new technology that was more efficient in removing the bran, germ, and oil from the flour.
Thanks to the French and Indian War, the English gained control of Canada and the French territories east of the Mississippi River. During the War for American Independence, the French became allies of the American colonists, and French naval and military officers visited and operated in America. As most Americans had had little previous contact with the French, they harbored many prejudices, several relating to what the French ate. When the French naval squadron arrived in Boston in 1778, a wealthy Cambridge resident, Nathaniel Tracy, tendered a dinner for Admiral d’Estaing and his officers.
20 As it turned out, the principles behind Evans’s innovations—efficiency, automation, and continuous processing—eventually became the standard operating principles in the American food industry. Postscript Oliver Evans went on to develop many other inventions, such as high-pressure steam engines, boilers, and dredging machines. He also published a second book, The Young Steam Engineers’ Guide, in 1805, and it went through several additional printings. Later in life, he spent considerable time and money in court trying to protect his patents.
Eating History: 30 Turning Points in the Making of American Cuisine by Andrew F. Smith