The history, legends and cookery of popcorn in America. The book tests legends against agricultural, archaeological, culinary and social findings and gauges the reasons for its unflagging popularity. The account is concluded with more than 160 historical recipes for popcorn cookery.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 236 mm
Breite: 160 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-57003-300-1 (9781570033001)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Andrew F. Smith is a freelance writer who teaches culinary history at the New School University in Manhattan. His previous books include The Tomato in America: Early History, Culture, and Cookery; Pure Ketchup: A History of America's National Condiment; and Livingston and the Tomato.
