Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith

Tomato in America: Early History, Culture, and Cookery


Tomato.in.America.Early.History.Culture.and.Cookery.pdf
ISBN: 9780252070099 | 240 pages | 12 Mb

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Tomato in America: Early History, Culture, and Cookery Andrew F. Smith
Publisher: University of Illinois Press


From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans alone devour more than twelve million tons annually of this peculiar fruit, which has variously been considered poisonous, cutative, and aphrodisiacal. In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald ...

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