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Thursday, March 4, 2010

Next Week at Omnivore: The Rise and Fall ― and Revival ― of American Cuisine

Posted By on Thu, Mar 4, 2010 at 8:45 AM

  • Columbia University Press
We're into thinking about food. Not so much that we forget to eat it, but thoughtful words about the history of a product people rely on for sustenance and pleasure usually shed a little light on the eaters. Touching on technological advancements, agriculture, politics, geography, cultural values, social mores, and religious beliefs, the narrative of such elemental demand and supply opens as clear a window onto the path of human history as anything we might imagine. For this reason, we have culinary historians.

Next Friday, as part of the Culinary Association of Northern California speakers series, one such academic, Andrew Smith, will appear at Omnivore Books to hash out his latest work, Eating History: Thirty Turning Points in the Making of American Cuisine (Columbia University Press, $29.95). He might also discuss a few greatest hits from prior treatises Hamburger: A Global History and The Tomato in America. Through hard research and intriguing new angles on classic stories, Smith demonstrates how America's culinary traditions and practices have gone from revolving around locally owned businesses and family farms to becoming a massive, complex industrialized system. Should be a refreshing talk. Hope they have crackers and cheese, too. Details after the jump.

Event details:

Andrew Smith at Omnivore Books

Date: Fri., March 12, 5:30 p.m.

Location: Omnivore Books on Food, 3885a Cesar Chavez (at Church), 282-4712

Cost: Free

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Andrew Simmons


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