Smithsonian American Table: The Foods, People, and Innovations That Feed Us

by Smithsonian Institution

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States

This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions.

Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

Genres: Cookbooks, Food, History, Nonfiction, Cooking, The United States Of America

304 pages, Kindle Edition

Published February 7, 2023

About the author

Founded in 1846, the Smithsonian Institution or simply the Smithsonian is a group of museums, education and research centres created by the United States federal government "for the increase and diffusion of knowledge"

Reviews

[Gina Zappa · Rating 4 out of 5]

I love history AND cooking, so this was, obvi, a winning combination for me. If you like the show The Foods That Built America but you wished there was also recipes involved, this is also the book for you!

[Stephen · Rating 4 out of 5]

There's sorta no such thing as American cooking. The First Nations had no homogeneous cuisine. Coast Salish food differed from Seminole food which differed from Wabanaki food which differed from Lakota. Each culture which arrived brought with its the flavours of home: French, Spanish, English, Russian, West African, Scandinavian, and many more. The abundance of some foods in particular locales oriented those regions' cooking: geoducks, wild rice, chili peppers, pecans, quahogs, Saskatoon berries, bison, peanuts, maple syrup, and crawfish. Socio-politics produced foods characteristic of poverty or dietary restraint: Hoover Stew, Liberty Cabbage, Freedom Fries, scrapple, head cheese, and Burgoo Stew (when made with squirrel). [See also, Meatless Mondays, Wheatless Wednesdays, and Victory Gardens.] The Smithsonian Institution brings an anthropologist's sense of culture to this history of American (U.S.) cooking. I am unaware of any other book like it. Parts are organised around geography. Parts are organised chronologically. Parts look at contributing cultures. Parts identify some people who were major innovators and influencers of American cuisine. This book was a gift from my wonderful wife, herself an excellent cook, well-read in the culinary arts. She paired it well with the tastes of her husband.

[Christine Barth · Rating 4 out of 5]

There were so many fun food facts and historical tidbits in here, I was reading them out loud to my family. I did enjoy the regional sections -- I'm sure so many dishes could have been chosen for each state.
This is less of a cookbook and more of a food history, although there are some recipes in here.
A few things I thought could have made it 5 stars. One is the font was pretty small. Two is that the beginning section about reclaiming Native American foodways was not very specific to actual actions being taken (there is a later section about a specific cook that was more detailed). Three the editor's bias against meat was definitely showing - you could definitely tell some political leanings (which is fine if that is announced, but if you're trying to be neutral I find it annoying).

[Theresa Jehlik · Rating 4 out of 5]

This combination of American food history and cookbook has something for everyone. Sections are organized by topics such as region, immigration influences, ingenuity, innovation, and cultural tastemakers. Vintage photographs illustrated most of the "chapters". Recipes were adapted to modern ingredients and were approachable as most did not have long ingredient lists. I could only give this book four stars because of the actual book design -- the font was too small and many pages were black or brown with white font. The book was also large and heavy physically which made it uncomfortable to read at times.

[Mia · Rating 4 out of 5]

I REALLY enjoyed this book... Which many recipes were included, the book as a whole was more of an homage to American History, and they many cultures that came together to create the food we know (and love) today. As a history buff AND a lover of food, this book hit all of the right spots. I loved reading about all of the origins and history around varying regions of the U.S. and the recipes that come from them.

On an aesthetic note, I did not like that many of the pages were black instead of white... This choice made the book a little more difficult to read. But wow! Was there a lot of information packed into this little book. Highly recommend for all lovers of American History.

[Honest Mabel · Rating 2 out of 5]

I have a lot of issues

While I absolutely appreciate what the book was doing it is better not to say American table but to discuss and honor the international cuisines. So this book has amazing recipes but very few. I would make most of the recipes they also discuss… things that I would want the recipe for. Do we get that recipe? No.

It’s a great book with a lot of wonderful history. Is it what it is labeled to be? No. Would I borrow it again? Yes. Would I buy it? Only if it were on discount $3.99 and under

[Reba · Rating 2 out of 5]

Moderately disappointing.

Some of the short biographies of cooks and cookbook writers are interesting, but I found much of the book to be overly simplified if not completely skipping over lots of rich details.

I was saddened to see only 1 Southern recipe listed (Alabama) and such a weird choice for Mississippi's 'note'. I am from Mississippi, and I definitely would not claim that "Mississippians are fond of hot tamales." Doris's Hot Tamales is also not in Biloxi.

[Elizabeth · Rating 5 out of 5]

I am currently working on a project about cooking dishes connected to states. This book had great history, great biographies, and great recipe and research ideas.

Geography plus cooking plus my heroes of cooking = good times.

I would recommend this book for anyone interested in American cooking history and regional food.

[Ashley Osborne · Rating 5 out of 5]

A beautiful tour through American cuisine, food culture, invention history, and current dazzling recipes. I enjoyed how this book walked through so many different facets of American food, attitudes and personalities behind it, and massive number of American innovations. Wonderfully illustrated with photos, it feels like a massive museum exhibit that is alive and vibrant. I love this book!

[Patricia · Rating 4 out of 5]

This was an interesting look at the food history of the US, although it isn't as organized or in-depth as other books on the topic. I really liked that it included many different indigenous and immigrant foodways that are often overlooked, and the pictures and recipes were great.

[Stacey Adams · Rating 4 out of 5]

I spent a lovely Spring afternoon going through this book - enjoyed the stories around the diverse foods that are a result of the melting pot that is this USA! Enjoyed and copied quite a few recipes as well!

[Suzi · Rating 5 out of 5]

Fascinating history of American cooks, recipes, regions, indigenous people, immigrants. I wish it weren't so heavy and that it had larger type. This is a cultural study and not a go to for recipes. Wish I weren't going blind!

[Rogue Reader · Rating 4 out of 5]

Remarkable and comprehensive compilation, liberally illustrated, recipes that center the chapter or segment, with delightful short stories inset into the text. While the text often cites a reference, I'd have loved a bibliography to complement and extend the narrative.

[Joshua · Rating 5 out of 5]

The Foods, People, and Innovations That Feed Us is one of the best food histories I've read this year. Beautifully photographed, wonderful vignettes about a number of people who have had an influence on how the United States cooks, and a few recipes. Highly recommended

[Martha · Rating 2 out of 5]

Not exactly what I invisioned.

[T · Rating 4 out of 5]

This book was fascinating. Recipes sprinkled throughout, but the main draw is the HISTORY.

Also, HOW had I never heard of Harvey Girls until now?

A must for foodies who love history.

[Diane · Rating 3 out of 5]

More history than recipes. Interesting.

[Abbi · Rating 4 out of 5]

Fewer recipes than I hoped for but the history is fascinating! An engaging read with plenty of pictures to enjoy.

[Katie · Rating 4 out of 5]

Very interesting book. History, food and fascinating facts!

[Scarlet · Rating 4 out of 5]

Great insight into American food history

[Juli Anna · Rating 3 out of 5]

A very unique survey of American food culture! I found the writing to be a little lacking at times, but the information is fascinating.

[Susan Liston · Rating 3 out of 5]

Not really a cookbook, there are only a scattering of recipes. Mostly its what the title says. The early chapters were the most interesting.

[Kelly · Rating 4 out of 5]

Fun & interesting to see how all the food trends started.

[clancy · Rating 2 out of 5]

couldn't get into it

[Megan · Rating 5 out of 5]

Wonderful.

[Kristina Wilson · Rating 4 out of 5]

Very interesting!

[Barbara · Rating 4 out of 5]

If you like cookbooks and trivia about food, cooking and just fun facts, this is the book for you.

[Rose Miller · Rating 4 out of 5]

I enjoyed this! A good mixture of recipes, food history, and timelines! American food has evolved a lot in the last 100 years.

[Alissa · Rating 5 out of 5]

This should be taught in history classes.

[Maggie Skarich Joos · Rating 5 out of 5]

No one except me is going to read this book cover to cover but everyone should. It was like a 101 textbook as it got me exploring so many other topics (like the Harvey Girls) more specifically.