Garden Variety: The American Tomato from Corporate to Heirloom (Arts and Traditions of the Table: Perspectives on Culinary History)
| Author | : | |
| Rating | : | 4.18 (501 Votes) |
| Asin | : | 0231179081 |
| Format Type | : | paperback |
| Number of Pages | : | 272 Pages |
| Publish Date | : | 2016-10-06 |
| Language | : | English |
DESCRIPTION:
A well-written book that demonstrates that the story of industrial food may not be nearly as linear or as top-down as we have thought. (James McWilliams, Texas State University)
Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The
John Hoenig is lecturer in history at Pennsylvania State University.