Andrew Smith is one of the foremost experts and most prolific authors on the history of American food and beverage. Smith has penned books on hamburgers, potatoes, junk food, fast food, turkey, ketchup and more. He is the author of the comprehensive food books Eating History: Thirty Turning Points in the Making of American Cuisine and The Oxford Companion to American Food and Drink. Smith discusses in this lecture how beverages have changed American history and how Americans have invented, adopted, modified, and commercialized tens of thousands of beverages.
A collection of lectures featuring particularly prominent speakers, many of whom are guests to the university.
