What's Cooking: The History of American Food

by Sylvia Whitman, Trish Marx

A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.

Genres: History

88 pages, Library Binding

First published February 6, 2001

Reviews

[Alex · Rating 3 out of 5]

This is a very general and broad-sweeping history of food production in America. This is something that would do well for young readers in school, as it is very short and uses simple language. I had this item sent to me when I was doing research and did not realize it was not geared for academic readers. There are pictures and illustrations, and a select bibliography that would be suitable for late-elementary or middle school research projects concerning the history of food production. It covers nearly all of American history, from the first colonists and their diversion from traditional Native American practices to the present and our usage of genetics and technology to maximize food benefits.

[Cee · Rating 4 out of 5]

This was a very interesting book about how food has changed in America. The majority of the focus is on the farm or the growing of crops but, still much is talked about the refrigerator/ice box and other modern inventions which helped the American family.

Since it is a short book this isn't a very deep book but, it glosses the main points and talks about the FOOD not so much the main events going on (ie explaining them) which I thought was very good for staying on point.

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[CFAITC]

This book links food to the big picture of agriculture and changes in transportation and health.