WorldCat Identities

Smith, Andrew F. 1946-

Overview
Works: 69 works in 241 publications in 3 languages and 19,686 library holdings
Genres: History  Encyclopedias  Dictionaries  Biography  Cookbooks  Documentary television programs  Nonfiction television programs 
Roles: Author, Editor, Publishing director, Other, Author of introduction
Classifications: TX349, 641.3003
Publication Timeline
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Most widely held works by Andrew F Smith
The Oxford encyclopedia of food and drink in America( Book )

10 editions published in 2004 in English and held by 1,464 WorldCat member libraries worldwide

"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005
Encyclopedia of junk food and fast food by Andrew F Smith( Book )

8 editions published in 2006 in English and held by 860 WorldCat member libraries worldwide

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 more
The Oxford companion to American food and drink by Andrew F Smith( Book )

10 editions published between 2007 and 2009 in English and held by 750 WorldCat member libraries worldwide

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseab
Starving the South : how the North won the Civil War by Andrew F Smith( Book )

6 editions published in 2011 in English and held by 665 WorldCat member libraries worldwide

The legacy of this divide lives on today. The necessity of providing food transformed local markets into large, nationalized, and industrialized food suppliers. It forced the development of the northern canning industry, solidified the celebration of Thanksgiving as a national holiday, and forged the first truly national cuisine as emancipated slaves immigrated northward carrying the recipes and favors of the South with them. On the 150th anniversary of the Battle of Fort Sumter, culinary historian Andrew F. Smith is the first to ask, "Did hunger defeat the Confederacy?"--Jacket
The turkey : an American story by Andrew F Smith( Book )

7 editions published between 2006 and 2009 in English and Undetermined and held by 630 WorldCat member libraries worldwide

"As one of the easiest foods to cook, the turkey's culinary possibilities have been widely explored if little noted. The second half of this book is a collection of more than a hundred historical and modern turkey recipes from across America and Europe."--Jacket
Eating history : 30 turning points in the making of American cuisine by Andrew F Smith( Book )

15 editions published between 2009 and 2011 in English and held by 576 WorldCat member libraries worldwide

Overview: Food expert and celebrated food historian Andrew F. Smith recounts-in delicious detail-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 the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food
The tomato in America : early history, culture, and cookery by Andrew F Smith( Book )

13 editions published between 1994 and 2001 in English and Chinese and held by 539 WorldCat member libraries worldwide

"Serious scholarly study traces biological origins of the tomato and evolution of human attitude toward its use from preconquest western South America, the Central America isthmus, and Mexico to 16th-century Europe. Then follows path of the tomato back across the Atlantic to 19th-century US. Also identifies another possible route for the tomato from the Caribbean to southeastern US. Drawn from scientific, medical, and historical works as well as traditional cookbooks"--Handbook of Latin American Studies, v. 58
Peanuts : the illustrious history of the goober pea by Andrew F Smith( Book )

8 editions published between 2002 and 2007 in English and held by 502 WorldCat member libraries worldwide

"Harmoniously paired with chocolate, as American as baseball games and after-school snacks, and, when ground into a creamy paste, quite possibly the best thing to happen to sliced bread - the peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country." "Shunned by southern aristocrats and the northern elite in antebellum America, peanuts were originally considered ungenteel and only fit for slaves and the poor to eat. But as Americans grew more keen on the portable, filling and inexpensive snack, peanuts became available at fairs, circuses, and theaters, whereupon street vendors first enticed consumers with offers for "Fresh, roasted peanuts!" Unlike other food fads, peanuts thrived, and by the turn of the century they were big business."--Jacket
Popped culture : a social history of popcorn in America by Andrew F Smith( Book )

7 editions published between 1999 and 2001 in English and held by 496 WorldCat member libraries worldwide

Tells the story of popcorn's introduction and increasing consumption in North America, discussing the reasons for its unflagging popularity, and including over 160 historical recipes for popcorn cookery
Hamburger : a global history by Andrew F Smith( Book )

1 edition published in 2008 in English and held by 419 WorldCat member libraries worldwide

Traces the history and cultural impact of the hamburger, from its beginning as a nineteenth-century American street food sold by vendors, to the successful chain operations started by White Castle in 1921, to its impact on food culture around the world
Drinking history : fifteen turning points in the making of American beverages by Andrew F Smith( Book )

7 editions published between 2012 and 2014 in English and held by 398 WorldCat member libraries worldwide

A companion to the author's previous book, Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. The author revisits the country's major historical moments including colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal, and he tracks the growth of the American beverage industry throughout the world. The result is an encounter with an aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages, whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. Here the author weaves a history full of stories and explanations for such classic slogans as "taxation with and without representation;" "the lips that touch wine will never touch mine;" and "rum, Romanism, and rebellion." He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America's vast literary and cultural engagement with beverages and their relationship to politics, identity, and health
Pure ketchup : a history of America's national condiment, with recipes by Andrew F Smith( Book )

9 editions published between 1996 and 2012 in English and Undetermined and held by 328 WorldCat member libraries worldwide

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. 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
Eat : the story of food( Visual )

1 edition published in 2014 in English and held by 322 WorldCat member libraries worldwide

Travel through time on a culinary adventure that reveals the humble beginnings and climactic interludes of cuisine throughout the ages to reveal how food has made us who we are today, and how it shapes our future
The saintly scoundrel : the life and times of Dr. John Cook Bennett by Andrew F Smith( Book )

3 editions published in 1997 in English and held by 312 WorldCat member libraries worldwide

Bennett's roles ranged from mayor of Nauvoo, confidant of Joseph Smith, and chicken breeder to surgeon, quartermaster general of Illinois, promoter of the tomato, and diploma salesman. His story is brilliantly told by an author who spent nine years uncovering and piecing together the facts. The Saintly Scoundrel reveals Bennett as one of the nineteenth century's most enterprising and entertaining humbugs, truly a man who excelled at promoting beliefs, places, things, and himself, whose ability to abruptly shift positions on people and faiths would dazzle even the most formidable propagandist of the twentieth century
The Oxford encyclopedia of food and drink in America( Book )

4 editions published in 2013 in English and held by 301 WorldCat member libraries worldwide

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches
American tuna : the rise and fall of an improbable food by Andrew F Smith( Book )

7 editions published in 2012 in English and held by 300 WorldCat member libraries worldwide

"In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others-populate this fascinating chronicle of American tastes and the forces that influence them. " Présentation de l'éditeur
Potato : a global history by Andrew F Smith( Book )

12 editions published between 2011 and 2014 in English and Japanese and held by 210 WorldCat member libraries worldwide

Annotation
Fast food and junk food : an encyclopedia of what we love to eat by Andrew F Smith( Book )

11 editions published between 2011 and 2012 in English and Undetermined and held by 200 WorldCat member libraries worldwide

"This fascinating and revealing work examines the incredible power of junk food and fast food--how nostalgic we are about them, the influence of the companies that manufacture or sell them, and their alarming affect on our country's state of health"--
Rescuing the world : the life and times of Leo Cherne by Andrew F Smith( Book )

7 editions published in 2002 in English and Undetermined and held by 197 WorldCat member libraries worldwide

Without formal training, Cherne also became a successful sculptor and his works have graced the Cabinet Room in the White House, the Smithsonian Institution, and numerous museums."
Food and drink in American history : a "full course" encyclopedia by Andrew F Smith( Book )

6 editions published between 2013 and 2015 in English and held by 119 WorldCat member libraries worldwide

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 nutrition information at fast food restaurants
 
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The Oxford encyclopedia of food and drink in America
Alternative Names
Smith, Andrew F.

Smith, Andrew Franklin 1946-

スミス, アンドルー・F

Languages
Covers
Encyclopedia of junk food and fast foodThe Oxford companion to American food and drinkStarving the South : how the North won the Civil WarThe turkey : an American storyEating history : 30 turning points in the making of American cuisineThe tomato in America : early history, culture, and cookeryPeanuts : the illustrious history of the goober peaPopped culture : a social history of popcorn in America