The Tomato in America: Early History, Culture, and Cookery

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University of South Carolina Press
  • 'From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and aphrodisiacal. In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald Miles peddled the tomato's purported medicinal benefits. The competition was so fierce that the Tomato Pill War broke out in 1838."The Tomato in America" traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup (soon hailed as 'the national condiment of the United States'), and the 'great tomato mania' of the 1820's and 1830's. This book also includes tomato recipes from the pre-Civil War period, covering everything from sauces, soups, and main dishes to desserts and sweets. Now available for the first time in paperback, "The Tomato in America" provides a piquant and entertaining look at a versatile and storied figure in culinary history'.
  • Author:
    Andrew F. Smith
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.356420973
    EAN:
    9781570030000
    ISBN:
    1570030006
    Label:
    University of South Carolina Press
    Languages:
    English
    List Price:
    $24.95
    Manufacturer:
    University of South Carolina Press
    Number Of Items:
    1
    Number Of Pages:
    224
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1994-10
    Publisher:
    University of South Carolina Press
    Studio:
    University of South Carolina Press
    Title:
    The Tomato in America: Early History, Culture, and Cookery

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