Follow Andrew F. Smith on Twitter Follow Andrew F. Smith on Facebook
HOME ABOUT BOOKS EDIBLE SERIES CONFERENCES PRESS CONTACT

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

• • •


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.
• • •
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.
• • •

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)

Purchase from Amazon

Announcements

JUST RELEASED!

Fast Food: The Good, Bad and Hungry

Andrew F. Smith

Fast Food
For more information

Purchase on Amazon

 

NEW RELEASES!

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

• • •

Savoring Gotham:
A Food Lover’s Companion to New York City

Andrew F. Smith, editor in chief.

Savoring Gotham

When it comes to food, there has never been another city quite like New York. The Big Apple–a telling nickname–is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in.

Savoring Gotham weaves the full tapestry of the city’s rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers—Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city’s ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too–48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later.

Savoring Gotham covers New York’s culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham’s foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Purchase on Amazon

Upcoming Appearances

May 12-13, 2016

Manuscript Cookbook Conference

Fales Library and Special Collections
3rd floor, Bobst Library,
70 Washington Square South
New York University, New York

• • •

June 8, 2016

Savoring Gotham

National Arts Club
15 Gramercy Park South
New York
8:00PM

• • •

June 9, 2016

Fast Food: The Good, Bad and Hungry

Kendall College
900 N. North Branch Street, Chicago
10:00AM

• • •

June 14, 2016

Fast Food

For better and worse, fast food is the most pervasive culinary trend of our time. At its heart are large multinational chains, running an estimated one million outlets in virtually every corner of the world, serving hundreds of millions of customers every day. Despite this success–or perhaps because of it–critics have charged the fast food industry with directly and indirectly harming the environment, undermining the health of customers, degrading the diets of children, and underpaying its workers. Critics have published scathing exposes, supported boycotts, engaged in demonstrations, and lobbied political leaders–usually to little effect. Why has this industry has been so successful? Why have observers been so critical? And what are the options for the future?

Cosponsored by the Culinary Historians of New York and the Museum of Food and Drink
Time and location to be announced.

IN THE NEWS
Edible Manhattan logo

How New Yorkers
Celebrated New Year‘s
Before the Ball Drop

by Andrew F. Smith
Edible Manhattan
December 31, 2015
Read this article.
• • •
The Christmas Conspiracy
(or How New Yorkers Created Santa Claus),
by Andrew F. Smith
Edible Manhattan
December 22, 2015
Read this article.
• • •
Savoring Gotham: Celebrating the Making of the
Definitive Companion to
New York City’s Food,
edited by Andrew F. Smith
Listen to the Heritage Radio Interview
• • •
Foodies celebrate
Savoring Gotham: A Food Lover’s Companion to
New York City
,
edited by Andrew F. Smith
examiner
Read this article.
• • •
Celebrating
Savoring Gotham:
A Food Lover’s Companion to New York City
,
edited by Andrew F. Smith
Savoring Gotham
Read about the book launch:
To Savor Gotham: Book Launch
• • •
8 Things We Learned About NYC's Culinary Life From One Big Book
Read the article
• • •
Andrew F. Smith tells
A True History of Sugar


• • •

A Taste of Peanut Butter History with Andrew Smith

• • •

Peanut Butter:
The Vegetarian Conspiracy

by Andrew F. Smith
Peanut Butter:
The Vegetarian Conspiracy

• • •

Andrew F. Smith talks Turkey

Andrew F. Smith talks turkey

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

Moderated by Andrew F. Smith
FEATURED ARTICLES
Thanksgiving Parade
N.Y.’s place in Thanksgiving lore:
How Gotham is as central to our modern conception of the holiday as New England
by Andrew F. Smith Read the Daily News article

• • •

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

• • •

Peanut Butter:
The Vegetarian Conspiracy

by Andrew F. Smith Peanut Butter:
The Vegetarian Conspiracy

• • •

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

• • •

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

• • •

Birdseye:
The Adventures of a Curious Man

by Andrew F. Smith

• • •

The Noble Experiment in
New York

by Andrew F. Smith

• • •

The Pecan: A Culinary History
by Andrew F. Smith

• • •

Did Hunger Defeat the Confederacy?
by Andrew F. Smith

Did Hunger Defeat the Confederacy PDF

• • •

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

• • •

Historical Virtues of the Walnut
by Andrew F. Smith

Virtues of the Walnut PDF