This episode is truly in the spirit of "deconstructing" our food and features a talk delivered by Andrew Smith - a writer and lecturer on food and culinary history. His latest book is Eating History - 30 Turning Points in the Making of American Cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today. Smith demonstrates how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food. Andrew was recorded speaking in November 2009 at the Kansas City Public Library in Kansas City, Missouri. Voices Andrew Smith, author Eating History: 30 Turning Points in the Making of American Cuisine (New York, NY) - Andrew teaches Culinary History at the New School in New York City. He's the editor-in-chief of the Oxford Encyclopedia of Food and Drink in America and he's the author or editor of 14 other books including The Tomato in America: Early History, Culture and Cookery, and Popped Culture: A Social History of Popcorn in America.