The Tomato in America: Early History, Culture, and Cookery

by Andrew F. Smith

Paperback, 2001


Call number

Culinary Literature -- SMI

Call number

Culinary Literature -- SMI


University of Illinois Press (2001), Paperback, 240 pages


From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. This book traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup, and the great tomato mania of the 1820s and 1830s.


Physical description

240 p.; 8.98 inches

Similar in this library

Page: 0.1644 seconds