The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe.

Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The ...

In this book, expert culinary historian Andrew F. Smith explores why the fast food industry has been so successful and examines the myriad ethical lines it has crossed to become so.

The book also includes tomato recipes from the pre-Civil War period, covering everything from sauces, soups, and main dishes to desserts and sweets.

This ready reference explores the American obsession with junk food and fast food through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much ...

Leo Cherne's life brimmed with paradox and improbability.

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.

Chock-full of photos, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea. 24 photos.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory ...

Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum ...