Smithsonian American Table - by Smithsonian Institution (Hardcover)

About the Book

"From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. With an emphasis on the people, events, and movements that have been left out of the dominant story, this inclusive, enlightening, and entertaining collection uncovers a real look at American food, from the story of a barrier-breaking Black female chef in Jim Crow-era New Orleans, to the technology behind a French fry that stays crispy for up to 60 minutes"--

Book Synopsis

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States

This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions.

Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

Review Quotes

. . .This trip is enhanced with fact bubbles and primary sources, bold food photography, and recipes sprinkled throughout. Additional chapters featuring food fads add nostalgia and humor while the chapter on personalities who shaped our cuisine is filled with unexpected facts . . . it will become a favorite among history buffs and foodies alike as they ramble through all the places, events, trends, and contributors that made up the nation's foodways. VERDICT Suffused with facts, fun, and recipes, food and history enthusiasts will love this book. -- Library Journal (starred review)

Fulfilling its mission to collect and preserve all things American, the Smithsonian Institution has amassed a trove of culinary objects from across the continent, such as Julia Child's kitchen, in the National Museum of American History . . .Cultural historians and foodies will learn from and enjoy this comprehensive and colorful book. -- Booklist (starred review)

. . . a beautiful book filled with lovely imagery and a wealth of information . . . learn about Native Americans growers and chefs . . . a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans; and find out how fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. -- Eat Your Books

About the Author

THE SMITHSONIAN INSTITUTION was founded in 1846 "for the increase and diffusion of knowledge." The Smithsonian is now the world's largest museum, education, and research complex, with nineteen museums, the National Zoo, and nine research facilities.