The Turkey by Andrew F Smith
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. This book presents a multifaceted history of Meleagris gallopavo. It presents the turkey in ten courses, beginning with the bird itself (several different species of turkey) flying through the wild.
"The Turkey pulls together an impressive array of historical sources into an engaging, in-depth survey of the natural, culinary and 'social' history of he turkey" Kathleen Curtin, author of Giving Thanks: Thanksgiving Recipes and History from Pilgrims to Pumpkin Pie
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 The Tomato in America, The Peanut and coauthor of Real American Food. He is the editor-in-chief of the Oxford Encyclopedia on Food and Drink in America and serves as the Chair of The Culinary Trust, the philanthropic arm of the International Association of Culinary Professionals (IACP).
| SKU | Unavailable |
| ISBN 13 | 9780252031632 |
| ISBN 10 | 0252031636 |
| Title | The Turkey |
| Author | Andrew F Smith |
| Series | The Food Series |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | University of Illinois Press |
| Year published | 2006-11-01 |
| Number of pages | 264 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |