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Latest Releases by Andrew F. Smith

New York City A Food Biography

New York City
A Food Biography

Andrew F. Smith
Lanham, MD: AltaMira Press, 2013

New York City
A Food Biography
is featured in
The New York Post

Read it here
Purchase from Amazon

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Food and Drink in America

Food and Drink in American History:
A "Full Course" Encyclopedia

Andrew F. Smith
Santa Barbara: ABC-CLIO

Purchase from Amazon

Latest Release

Food and Drink in America

The Oxford Encyclopedia of
Food and Drink in America

New Honors!
The Oxford Encyclopedia on Food and Drink in America won the Gourmand Award for the Best Food Book of the Year, 2014.
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The International Association of Culinary Professionals named The Oxford Encyclopedia on Food and Drink in America the winner of the Beverage/Reference/Technical category on March 15, 2014 in Chicago.
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Booklist Best Reference” list for 2013

Esquire magazine
Esquire Magazine recommends
Food and Drink in America

Read about it here.
Purchase from Amazon

Recent Release!

Drinking History

Drinking History:
Fifteen Turning Points in the Making of American Beverages
(Arts and Traditions of the Table: Perspectives on Culinary History)

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Announcements

JUST RELEASED!

Sugar: A Global History

Andrew F. Smith

Sugar:

It’s no surprise that sugar has been on our minds for several millenia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites-whether in candy, desserts, soft drinks, or even pasta sauces-for better and for worse. In this book, Andrew F. Smith offers a fascinating history of this simultaneously beloved and reviled ingredient, holding its incredible value as a global commodity up against its darker legacies of slavery and widespread obesity.

As Smith demonstrates, sugar’s past is chock-full of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. Exploring both the sugarcane and sugar beet industries, he tells story after story of those who have made fortunes and those who have met demise all because of sugar’s simple but profound hold on our palettes. Delightful and surprisingly action-packed, this book offers a layered and definitive tale of sugar and the many people who have been caught in its spell-from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth.

Purchase from Amazon

 

Upcoming Appearances

June 15, 2015

The Sweet (and Not-So-Sweet) Story of Sugar

Sugar has been on our minds for millennia. First cultivated in New Guinea around ten thousand years ago, but unknown to the Ancient Greeks and Romans, and extremely expensive from the Middle Ages until the Industrial Revolution, this addictive sweetener has come to dominate our appetites—whether in candy, desserts, soft drinks, processed food, or even pasta sauces. Sugar’s past is chock-full of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. In both the sugarcane and sugar beet industries, men have made fortunes and met their demise, all because of sugar’s simple but profound hold on our palates.

Brooklyn Brainery
190 Underhill Ave
Brooklyn, NY
6:30pm
Free Admission
To RSVP

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June 20, 2015

The Not Always Sweet History of Sugar

Sugar has been on our minds for millennia. First cultivated in New Guinea around ten thousand years ago, and extremely expensive until the Industrial Revolution, this addictive sweetener has come to dominate our appetites—whether in candy, desserts, soft drinks, processed food, or even pasta sauces. Sugar’s past is chock-full of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. In both the sugarcane and sugar beet industries, men have made fortunes and met their demise, all because of sugar’s simple but profound hold on our palettes. Andrew F. Smith will discuss the history of this simultaneously beloved and reviled ingredient, holding its incredible value as a global commodity up against its darker legacies of slavery and health issues, including obesity and diabetes.

Kendall College
School of Culinary Arts
900 N. North Branch Street
Chicago
10:00am-Noon

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June 20, 2015

Starving the South:
How the North Won the Civil War

From the first shot fired at Fort Sumter on April 12, 1861, to the last shot fired at Appomattox, food played a crucial role in the Civil War. The North mobilized its agricultural resources; the South did not. As a result, the North fed its civilians and military, and still had massive amounts of food to export to Europe, while the South starved, morale tanked, and desertions increased. The Confederacy collapsed because it couldn’t feed its armies.

Highland Park Library
494 Laurel Ave
Highland Park, IL

Fall 2015 Online Courses

Culinary Luminaries

This course is devoted to the life and work of distinguished culinary professionals of the recent past and the present who have changed the way we eat and drink. We examine the lives and legacies of food culture luminaries, such as Pellegrino Artusi, Michael Batterberry, Joe Baum, James Beard, Julia Child, Craig Claiborne, M.F.K. Fisher, Robert Mondavi, Clementine Paddleford and Henri Soulé. The course is based on the ongoing Culinary Luminaries series of public programs at The New School.

Dates: 15 weeks; begins week of August 31
Course Number: 6796-NFDS 2110
Anyone may register for credit or noncredit

To register, visit the New School’s website:

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American Culinary History:
From the Erie Canal to the Food Network

What does the Erie Canal have to do with Wonderbread? Which American war gave us condensed soup? Why did American farmers turn away from organic farming in the first place? This course examines the historical, cultural, social, technological, and economic events that have shaped what Americans eat today. It is action-packed history, filled with home economists and fancy restaurateurs, family farmers and corporate giants, street vendors and captains of industry, mom-and-pop grocers and massive food conglomerates, burger barons and vegetarians, the hungry and the affluent, hard-hitting advertisers and health food advocates—all contributors to the contentious American foodscape of the 21st century.

Dates: 15 weeks; begins week of August 31
Course Number: 2567-NFDS 2101-A
Anyone may register for credit or noncredit

To register, visit the New School’s website:

 

 
 
 
 

Latest Media
A Taste of Peanut Butter History with Andrew Smith

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Peanut Butter:
The Vegetarian Conspiracy

by Andrew F. Smith
Peanut Butter:
The Vegetarian Conspiracy

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Andrew F. Smith talks Turkey

Andrew F. Smith talks turkey

Listen to his Heritage Radio interview:
Turkey, An American Story
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Andrew F. Smith talks Tuna
Read A Fish Tale in
LMU Magazine
Andrew F. Smith talks tuna
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Andrew Smith talks about American Tuna:
Its Rise and Fall
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Andrew F. Smith
The Founding of the Food Network:
A 20 Year Retrospective
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Andrew F. Smith talks about
Eating History: Thirty Turning Points in the Making of American Cuisine
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Culinary Luminaries:
Edna Lewis

Moderated by Andrew F. Smith
FEATURED ARTICLES
Shake Shack
Shake Shack’s Rise and Fast Food’s Fall
by Andrew F. Smith Read the Daily News article

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Kitchens through the Ages
Hellmann’s Mayonnaise: A History
by Andrew F. Smith Hellmann’s Mayonnaise: A History PDF

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Kitchens through the Ages
Kitchens through the Ages
by Andrew F. Smith Read it on Gourmet Live

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Birdseye:
The Adventures of a Curious Man

by Andrew F. Smith

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The Noble Experiment in
New York

by Andrew F. Smith

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The Pecan: A Culinary History
by Andrew F. Smith

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Did Hunger Defeat the Confederacy?
by Andrew F. Smith

Did Hunger Defeat the Confederacy PDF

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Chipping Away at British and American English
by Andrew F. Smith

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Historical Virtues of the Walnut
by Andrew F. Smith

Virtues of the Walnut PDF