History of American Cooking by Merril D. Smith Ph.D.

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This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.

The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.


About Merril D. Smith Ph.D.

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Merril D. Smith is the editor of Sex and Sexuality in Early America and Breaking the Bonds: Marital Discord in Pennsylvania, 1730-1830 both available from NYU Press. She lives in National Park, New Jersey.
Published January 9, 2013 by ABC-CLIO. 188 pages
Genres: History, Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for History of American Cooking

This book will appeal to readers who eschew history as "his story," as it illuminates what has typically occupied a large part of female daily life. Plus, the "melting pot" that is America is examined in terms of its multicultural influences on what we create and

May 01 2013 | Read Full Review of History of American Cooking

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