The Turkey


3.42 (7 ratings by Goodreads)
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\u201cTalking turkey\u201d 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\u2019s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read.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 \u201cturkey,\u201d 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\u2019s 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\u2019ll 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.
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Product details

  • Paperback | 264 pages
  • 142.24 x 215.9 x 17.78mm | 453.59g
  • University of Illinois Press
  • Baltimore, United States
  • English
  • 22 black & white photographs
  • 0252076877
  • 9780252076879

About Smith Andrew

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).
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Review quote

"Virtually every page offers a fact worth recalling." Chicago Tribune
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Rating details

7 ratings
3.42 out of 5 stars
5 14% (1)
4 43% (3)
3 14% (1)
2 29% (2)
1 0% (0)
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