'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'These little morsels of books are part of a delightful and new imprint known as the Edible series ... The history of each foodstuff is set out compactly and with erudition ... in each case, it's when the history moves closer to current day that revelation and delight meet.' - Diplomat magazine

Andrew F. Smith teaches culinary history at the New School, New York. His other books include The Oxford Companion to American Food and Drink (2007), Hamburger (Reaktion Books, 2008) and Eating History: Thirty Turning Points in the Making of American Cuisine (2009).