Bookverdict.com

The first two volumes of Smith's (culinary history, New School Univ.; Fast Food and Junk Food: An Encyclopedia of What We Love To Eat) work contain 664 subject articles ("Appetizers," "High-Fructose Corn Syrup," "Kentucky Fried Chicken," "Cyrus Hall McCormick," and "Scandinavian American Food"), 285 of which are paired with a relevant historical recipe. While the articles focus mainly on specific foods and beverages, additional topics are explored, such as those about people, larger categories of food, food trends, and ethnic/holiday...Log In or Sign Up to Read More