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 | Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) (9th Edition) by Andrew F. Smith Hardcover, 392 Pages, Published 2009 ISBN-10: 0-231-14092-4 / 0231140924 ISBN-13: 978-0-231-14092-8 / 9780231140928 Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;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 t | |