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Garden Variety
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Table of Contents

Acknowledgments 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

About the Author

John Hoenig is lecturer in history at Pennsylvania State University.

Reviews

A 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

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