John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America's favorite vegetable. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America.
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978-0-231-54638-6 (9780231546386)
Schweitzer Klassifikation
John Hoenig is lecturer in history at Pennsylvania State University and also teaches history at Texas Woman's University in Denton, Texas.
Acknowledgments
Introduction
1. The Early American Tomato
2. The Tomato on the Farm: Culinary and Agricultural Advancements, 1820-1900
3. A Tomato for All Seasons: The Development of the Twelve-Month Fresh and Processed Tomato Industries, 1880-1945
4. Consuming Tomatoes: Culinary Creativity and Expansion in the Age of Industrialization
5. "A Poor Tomato Is Better Than No Tomato": The Harvester and the Commodification of the Tomato
6. Meet the Farmer or Become One: Challenging Commercial Food Culture
Conclusion
Notes
Bibliography
Index
