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The Turkey: An American Story (The Food Series), by Andrew F. Smith
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Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias)._x000B__x000B_Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called "turkey," domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. Historians will enjoy a look back at the varied appetites of their ancestors, and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways._x000B_
- Sales Rank: #2274256 in eBooks
- Published on: 2006-09-22
- Released on: 2006-09-22
- Format: Kindle eBook
From Publishers Weekly
Food historian Smith, editor-in-chief of the Oxford Encyclopedia of Food and Drink in America, discusses both fact and myth in this thorough and multifaceted history of the turkey. Smith believes the quintessentially American bird (we consume 240 million of them a year) can tell us about cultural issues and reveal something about being American. Dividing the book into a section on the turkey's history and another on historical recipes, the author hopes to give a comprehensive accounting of the bird. Beginning with a scientific description, the historical section covers turkey bones found in North America dating to 3700 B.C., then moves on to the introduction of domesticated turkeys into Europe by explorers of the New World. Methods of cooking from the 16th through the 19th centuries and efforts to preserve the disappearing wild turkey in the early 20th century follow. Even the turkey trot gets a mention. Short chapter sections keep the reading flowing, but the eye-glazing number of facts and dry prose can be overwhelming. Still, Smith has produced a well-researched, comprehensive, though somewhat scattered account of the bird most people take for granted. 22 photos. (Nov.)
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Review
"Virtually every page offers a fact worth recalling." Chicago Tribune
About the Author
Andrew F. Smith is a freelance writer who teaches culinary history and professional food writing at the New School in Manhattan. He is the author of many books, including The Tomato in America: Early History, Culture, and Cookery and Peanuts: The Illustrious History of the Goober Pea. He is the editor-in-chief of the Oxford Encyclopedia on Food and Drink in America.
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