The Oxford Encyclopedia of Food and Drink in America

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Author: Andrew Smith

Publisher:

ISBN: 9780199734962

Category: Business & Economics

Page: 2182

View: 677

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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

The Oxford Encyclopedia of Food and Drink in America

"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Author: Andrew F. Smith

Publisher: Oxford University Press, USA

ISBN: UOM:39015063201928

Category: Cooking

Page: 1584

View: 381

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"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005.

The Oxford Companion to American Food and Drink

Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780199885763

Category: Cooking

Page: 736

View: 331

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Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

The Oxford Encyclopedia of Food and Drink in America K Z Appendixes Topical outline of articles Directory of contributors Index

Presents hundreds of alphabetized articles on inventions, social movements, and events that have shaped food and drink preparation, consumption, and attitudes in America. This volume covers A-J.

Author:

Publisher:

ISBN: UOM:39015063201936

Category: Beverages

Page: 751

View: 577

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Presents hundreds of alphabetized articles on inventions, social movements, and events that have shaped food and drink preparation, consumption, and attitudes in America. This volume covers A-J.

The Oxford Encyclopedia of Food and Drink in America Pike Zomb Index

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Author: Andrew F. Smith

Publisher:

ISBN: LCCN:2012004649

Category: Beverages

Page:

View: 730

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Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

The Oxford Encyclopedia of Food and Drink in America A W R Food

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Author: Andrew F. Smith

Publisher:

ISBN: LCCN:2012004649

Category: Beverages

Page:

View: 146

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Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Catharine Parr Traill s The Female Emigrant s Guide

In Smith, The Oxford Encyclopedia of Food and Drink in America, 2:68–70. Rundell, Maria Eliza. (1998 [1806]) A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.

Author: Nathalie Cooke

Publisher: McGill-Queen's Press - MQUP

ISBN: 9780773549326

Category: Cooking

Page: 556

View: 865

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What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.

Street Food around the World An Encyclopedia of Food and Culture

He is associate editor of the Oxford Encyclopedia of Food and Drink in America, editor of the „Heartland Foodways‰ series for the University of Illinois Press, founding president of the Culinary Historians of Chicago, ...

Author: Bruce Kraig

Publisher: ABC-CLIO

ISBN: 9781598849554

Category: Cooking

Page: 504

View: 911

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In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers

The SAGE Encyclopedia of Food Issues

In A. F. Smith (Ed.), The Oxford encyclopedia of food and drink in America. Retrieved from http://www.oxfordreference .com/view/10.1093/acref/9780199734962.001.0001/ acref-9780199734962-e-0130?rskey=JKiVBP &result=178 Shephard, ...

Author: Ken Albala

Publisher: SAGE Publications

ISBN: 9781506300733

Category: Reference

Page: 1664

View: 401

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The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Eating History

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine.

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 9780231511759

Category: Cooking

Page: 392

View: 902

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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Food and Drink in American History

America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops. ... Smith, Andrew F. American Tuna: The Rise and Fall of an Improbable Food. ... The Oxford Encyclopedia on Food and Drink in America.

Author: Andrew F. Smith

Publisher: ABC-CLIO

ISBN: 9781610692335

Category: COOKING

Page: 1475

View: 158

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This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Food in the United States 1820s 1890

America's Favorite Food ( Chapel Hill : University of North Carolina Press , 2000 ) , 45-62 . 74. Oxford Encyclopedia of Food and Drink in America , s.v. " Tomatoes " ( by Andrew F. Smith ) ; Mary Randolph , The Virginia House - Wife ...

Author: Susan Williams

Publisher: Greenwood Publishing Group

ISBN: 0313332452

Category: Cooking

Page: 240

View: 928

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The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.

The Reference Librarian s Bible Print and Digital Reference Resources Every Library Should Own

The Oxford Encyclopedia of Food and Drink in America, by Andrew F. Smith, ed. Publisher: Oxford University Press, New York, NY (2013) Price: $450.00/set Review by Barbara M. Bibel—Reference Librarian, Science/Business/Sociology ...

Author: Steven W. Sowards

Publisher: ABC-CLIO

ISBN: 9781440860621

Category: Language Arts & Disciplines

Page: 454

View: 246

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Divided into dedicated categories about the subjects most meaningful to librarians, this valuable resource reviews 500 texts across all major fields. • Critically assesses the most widely held reference titles • Includes LC and Dewey classifications for every title • Makes finding titles easy with organization by subject

The American Way of Eating

In The Oxford Encyclopedia ofFood and Drink in America. New York: Oxford University Press. de Schutter, Olivier. 2010a. Addressing Concentration in Food Supply Chains: The Role of Competition Law in Tackling theAbuse of Buyer Power.

Author: Tracie McMillan

Publisher: Simon and Schuster

ISBN: 9781439171950

Category: Cooking

Page: 319

View: 863

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An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.

Ethnic American Food Today

The Oxford Encyclopedia of Food and Drink in America, volume 1, 429–46. Edited by Andrew F. Smith. Oxford: Oxford University Press, 2004. Ziegelman, Jane. 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement ...

Author: Lucy M. Long

Publisher: Rowman & Littlefield

ISBN: 9781442227316

Category: Cooking

Page: 760

View: 104

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Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

Food

Singer, Peter and Mason, Jim (2006), The Way We Eat: Why Our Food Choices Matter, Emmaus, PA: Rodale. Slotnick, Bonnie (2004), “Sylvester Graham,” in Andrew Smith (ed.), Oxford Encyclopedia of Food and Drink in America, New York: Oxford ...

Author: Warren Belasco

Publisher: Berg

ISBN: 9781847886095

Category: Social Science

Page: 176

View: 238

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Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.

New Orleans Cuisine

The Ruby Slippers Cookbook : Life , Culture , Family and Food after Katrina . New Orleans : by the author , 2006 . Smith , Andrew F. , ed . “ Bread . ” The Oxford Encyclopedia of Food and Drink in America , ed . Andrew Smith , vol .

Author: Susan Tucker

Publisher: Univ. Press of Mississippi

ISBN: 1604731273

Category: Cooking

Page: 259

View: 506

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"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.