Description
Book SynopsisJohn Hoenig explores the path by which the tomato went from a rare seasonal crop to America’s favorite vegetable.
Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America.
Trade ReviewA well-written book that demonstrates that the story of industrial food may not be nearly as linear or as top-down as we have thought. -- James McWilliams, Texas State University
Table of ContentsAcknowledgments
Introduction
1. The Early American Tomato
2. The Tomato on the Farm: Culinary and Agricultural Advancements, 1820–1900
3. A Tomato for All Seasons: The Development of the Twelve-Month Fresh and Processed Tomato Industries, 1880–1945
4. Consuming Tomatoes: Culinary Creativity and Expansion in the Age of Industrialization
5. “A Poor Tomato Is Better Than No Tomato”: The Harvester and the Commodification of the Tomato
6. Meet the Farmer or Become One: Challenging Commercial Food Culture
Conclusion
Notes
Bibliography
Index
