There’s alot more that I could write about ice cream and
its incredible history, but I think I’ll save it for later. Or,
well, at least for another day. (Yes, I have a couple more
things to cover.)
For now, though, I want to take a break by mentioning
a simply FANTASTIC program I attended last night. It was
held at Manhattan’s National Arts Club and featured my
favorite go-to person for anything food history-related,
one Mr. Andrew F. Smith.
Say, “Howdy,” Andy!
I’ve known Andy for several years now, and IMO he’s a virtual
walking encyclopedia of authentic, intriguing, and fascinating food
facts. And then some! The breadth of his knowledge is staggering.
But he’s not a snob about it. In fact, he’s extremely affable!
Anyway, Andy has just published his 17th book (yowza!), and
it’s entitled, Eating History: Thirty Turning Points in the Making
of American Cuisine (Arts and Traditions of the Table: Perspectives
on Culinary History)
when it is, here’s what to look for:
and last’s night event was it’s “unofficial” launch. In the book, Andy
explores 30 of the most significant turning points in the history of
what we Americans eat and why. He spoke for about an hour or so
last night and then answered numerous questions from members
of the standing-room-only audience. It was an informative evening!
HUZZAH to Andy!
