Garden Variety
The American Tomato from Corporate to Heirloom
Seiten
2017
Columbia University Press (Verlag)
978-0-231-17908-9 (ISBN)
Columbia University Press (Verlag)
978-0-231-17908-9 (ISBN)
John Hoenig explores the path by which 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.
Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato is representative of the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato's history also encompasses farmers' markets and home gardens. 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. 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. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained the king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures.
Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations' ability to shape what we eat, inviting us to rethink the history of our foodways and to take on our opportunity to expand the palate of American cuisine.
Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato is representative of the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato's history also encompasses farmers' markets and home gardens. 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. 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. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained the king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures.
Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations' ability to shape what we eat, inviting us to rethink the history of our foodways and to take on our opportunity to expand the palate of American cuisine.
John Hoenig is lecturer in history at Pennsylvania State University.
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
| Erscheinungsdatum | 29.01.2018 |
|---|---|
| Reihe/Serie | Arts and Traditions of the Table: Perspectives on Culinary History |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918) |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| Sozialwissenschaften | |
| Technik | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-231-17908-1 / 0231179081 |
| ISBN-13 | 978-0-231-17908-9 / 9780231179089 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Geschichte einer wilden Handlung
Buch | Hardcover (2024)
C.H.Beck (Verlag)
CHF 47,60
