The Turkey

The Turkey : An American Story

3.5 (6 ratings by Goodreads)
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Description

"Talking turkey" about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called "turkey," domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey's culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you'll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.show more

Product details

  • Hardback | 264 pages
  • 152.4 x 231.1 x 27.9mm | 567g
  • University of Illinois Press
  • Baltimore, United States
  • English
  • 0252031636
  • 9780252031632

Review quote

"The Turkey pulls together an impressive array of historical sources into an engaging, in-depth survey of the natural, culinary and 'social' history of he turkey." Kathleen Curtin, author of Giving Thanks: Thanksgiving Recipes and History from Pilgrims to Pumpkin Pieshow more

About Andrew F. Smith

Andrew F. Smith is a freelance writer who teaches culinary history and professional food writing at the New School in Manhattan. He is the author of many books, including The Tomato in America, The Peanut and coauthor of Real American Food. He is the editor-in-chief of the Oxford Encyclopedia on Food and Drink in America and serves as the Chair of The Culinary Trust, the philanthropic arm of the International Association of Culinary Professionals (IACP).show more

Rating details

6 ratings
3.5 out of 5 stars
5 17% (1)
4 50% (3)
3 0% (0)
2 33% (2)
1 0% (0)
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