The Oxford Encyclopedia of Food and Drink in America: A-J

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Oxford University Press, 2004 - Cooking - 751 pages
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In 800 intriguing articles (from over 200 contributors), the Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine. With contributions from academia, industry, and the culinary world, the Encyclopedia provides a far-ranging yet cohesive account of American history and culture from a gastronomic perspective. (Midwest).

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The Oxford Encyclopedia of Food and Drink in America

User Review  - Staff - Book Verdict

The first edition of this book with its 770 entries from 200 authors drew widespread acclaim in 2004. This new release with its 1,300 entries from 350 authors adds another volume and updates and ... Read full review

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About the author (2004)

Andrew F. Smith teaches culinary history at The New School University in Manhattan and is the General Editor for the University of Illinois Press' Food Series. He has written several food-related books, including The Tomato in America, Pure Ketchup, Popped Culture, and Souper Tomatoes. A consultant
to several food television productions (airing on the History Channel and the Food Network), Mr. Smith resides in New York.

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