Andrew Smith

Andrew F. Smith teaches culinary history at The New School University in Manhattan. He is the author of The Tomato in America: Early History, Culture and Cookery and Pure Ketchup: The History of America's National Condiment.
Ebooks
Eating History: Thirty Turning Points in the Making of American Cuisine
The Oxford Companion to American Food and Drink
Fast Food: The Good, the Bad and the Hungry
Hamburger: A Global History
American Tuna: The Rise and Fall of an Improbable Food
Book 37
$34.95
Potato: A Global History
Drinking History: Fifteen Turning Points in the Making of American Beverages
Sugar: A Global History
The Turkey: AN AMERICAN STORY
Starving the South: How the North Won the Civil War
$19.99
New York City: A Food Biography
$61.20
Encyclopedia of Junk Food and Fast Food
$99.00
Why Waste Food?
Food and Drink in American History: A "Full Course" Encyclopedia [3 volumes]
$281.25
Food in America: The Past, Present, and Future of Food, Farming, and the Family Meal [3 volumes]
$281.25
Food and Drink in American History: A "Full Course" Encyclopedia [3 volumes]
$281.25
New York City: A Food Biography
$61.20
Fast Food and Junk Food: An Encyclopedia of What We Love to Eat [2 volumes]
$180.00
Popped Culture: A Social History of Popcorn in America
Food in America: The Past, Present, and Future of Food, Farming, and the Family Meal [3 volumes]
$281.25
Rescuing the World: The Life and Times of Leo Cherne
$26.95
السكر - تاريخ عالمي
$9.99