Garden Variety by John Hoenig
John Hoenig explores the path by which the tomato went from a rare seasonal crop to America's favorite vegetable. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America.-
The Kitchen as Laboratory
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Italian Cuisine
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Pasta
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The Botany of Beer
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Salt
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Gastronativism
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The The Chile Pepper in China
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Culture of the Fork
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Food Is Culture
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What We Eat
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Mouthfeel
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Gastropolis
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The The Epic History of Macaroni and Cheese
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Cook, Taste, Learn
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Umami
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On Taste
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British Food
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Chow Chop Suey
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Breadfruit
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Spoiled
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The Secret Financial Life of Food
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Note-by-Note Cooking
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Drinking History
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Eating History
A well-written book that demonstrates that the story of industrial food may not be nearly as linear or as top-down as we have thought-- James McWilliams, Texas State University
John Hoenig is lecturer in history at Pennsylvania State University.
| SKU | Unavailable |
| ISBN 13 | 9780231179089 |
| ISBN 10 | 0231179081 |
| Title | Garden Variety |
| Author | John Hoenig |
| Series | Arts And Traditions Of The Table: Perspectives On Culinary History |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Columbia University Press |
| Year published | 2017-11-21 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |