How did regular old food become American food? We’ll spend this hour with culinary historian and author Andrew F. Smith, whose new book is “Eating History: Thirty Turning Points in the Making of American Cuisine” (Columbia, 2009).
![](https://think.kera.org/wp-content/uploads/2021/12/think-1200-800x500.png)
How did regular old food become American food? We’ll spend this hour with culinary historian and author Andrew F. Smith, whose new book is “Eating History: Thirty Turning Points in the Making of American Cuisine” (Columbia, 2009).