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26
59:46 mins
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<p>www.cjly.net/deconstructingdinner/102110.htm</p>
<p><small>This episode is truly in the spirit of "deconstructing" our food and features a talk delivered by <strong>Andrew Smith</strong> - a writer and lecturer on food and culinary history. His latest book is <em>Eating History - 30 Turning Points in the Making of American Cuisine</em>. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today. Smith demonstrates how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.</small></p> <p><small>Andrew was recorded speaking in November 2009 at the Kansas City Public Library in Kansas City, Missouri.</small></p> <p><strong><span>Voices</span></strong></p> <p><strong>Andrew Smith</strong>, <em>author</em> <a href="http://cup.columbia.edu/book/978-0-231-14092-8/eating-history"><strong>Eating History: 30 Turning Points in the Making of American Cuisine</strong></a> (New York, NY) - <small>Andrew teaches Culinary History at the New School in New York City. He's the editor-in-chief of the <em>Oxford Encyclopedia of Food and Drink in America</em> and he's the author or editor of 14 other books including <em>The Tomato in America: Early History, Culture and Cookery</em>, and <em>Popped Culture: A Social History of Popcorn in America</em>.</small></p> |
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