Garden variety : The American tomato from corporate to heirloom
(Book)

Judging by the title, one might assume that this book is narrowly focused on the botany of the tomato, or the present day return of old varieties to home gardens and farmers markets. Although these topics are covered, the thesis is far broader. The text spans Colonial days--when tomatoes were a part of North American subsistence gardens--to large-scale cultivation, to becoming a favorite in victory gardens and the modern movement of home gardens and farmers markets. Along the way, Hoenig (history, Pennsylvania State Univ.) explores the rise of the canning industry, discussing the technology and health issues involved. He also examines how the advent of mechanized harvest brought about changes in the fruits themselves. Food historians will discover interesting details regarding the development of preservation methods that allowed a movement away from root vegetables to soft fruits, such as the tomato, and the changing human demographics that led to expanded cuisines among Americans. The text is well documented and draws from sources across the period covered; it includes fascinating illustrations of inventions related to canning and harvest technologies. Summing Up: Recommended. All readers. --Donald H. Pfister, Harvard University

Hoenig (history, Pennsylvania State Univ.) traces the history of the tomato from its popularization in the 19th century to its establishment as one of the most well-liked vegetables in American cuisine. Native to South America, the tomato made its way to Europe by the 16th century, although it was initially considered to be poisonous. But by the mid-19th century, the tomato was an important part of the American diet. Owing to its seasonality and perishability, its widespread adoption was no small feat. Farmers and cooks found ways to extend the growing season and preserve tomatoes for later consumption. Industrialization allowed for the rise of the canning industry, and the rise of the modern corporation produced companies such as Heinz and Campbell, which centralized production and created a number of processed tomato products. Verdict Heavily researched, this work provides a lengthy bibliography of sources. The scholarly tone and thorough coverage will appeal mainly to students of history and agriculture.-Melissa Stoeger, Deerfield P.L., IL © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Hoenig (history, Pennsylvania State Univ.) traces the history of the tomato from its popularization in the 19th century to its establishment as one of the most well-liked vegetables in American cuisine. Native to South America, the tomato made its way to Europe by the 16th century, although it was initially considered to be poisonous. But by the mid-19th century, the tomato was an important part of the American diet. Owing to its seasonality and perishability, its widespread adoption was no small feat. Farmers and cooks found ways to extend the growing season and preserve tomatoes for later consumption. Industrialization allowed for the rise of the canning industry, and the rise of the modern corporation produced companies such as Heinz and Campbell, which centralized production and created a number of processed tomato products. Verdict Heavily researched, this work provides a lengthy bibliography of sources. The scholarly tone and thorough coverage will appeal mainly to students of history and agriculture.—Melissa Stoeger, Deerfield P.L., IL (c) Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.