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Andrew F. Smith

Andrew F. Smith

Andrew F. Smith  teaches culinary history at the New School in Manhattan. He serves as the general editor for the University of Illinois Press's Food Series and is the editor-in-chief of the Oxford Encyclopedia on Food and Drink in America (2004). He also serves on the board of the Culinary Trust, which is the philanthropic arm of the International Association of Culinary Professionals. He has delivered over 1500 presentations at regional, national and international conferences and has frequently been interviewed for newspapers, magazines and radio programs, including National Public Radio, History Channel and the Food Channel. He has served as an historical consultant to several food television productions. He is the author or editor of fourteen books, including The Tomato in America: Early History, Culture and Cookery (1994); Pure Ketchup: The History of America’s National Condiment (1997); Livingston and the Tomato (1998); Popped Culture: A Social History of Popcorn in America (1999); Centennial Buckeye Cook Book (2000); Souper Tomatoes: The Story of America’s Favorite Food (2000); and Peanuts: The Illustrious History of the Goober Pea (2002)

Other Books by Andrew F. Smith

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