We Need Diverse Ya Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Q&A | June 8, 2015

    Owen Sheers: IMG Powell's Q&A: Owen Sheers



    Describe your latest book. I Saw a Man is a contemporary novel set between London, New York, Nevada, and Wales. The book opens with Michael Turner,... Continue »
    1. $18.17 Sale Hardcover add to wish list

      I Saw a Man

      Owen Sheers 9780385529075

    spacer
Qualifying orders ship free.
$30.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Historical Food and Cooking

More copies of this ISBN

The Oxford Encyclopedia of Food and Drink in America

by

The Oxford Encyclopedia of Food and Drink in America Cover

 

Synopses & Reviews

Publisher Comments:

The history of food and drink in America is an exciting tale of unexpected twists and turns that are even more amusing than the oft-repeated myths. It is a story filled with hot-shot inventors, high-flying promoters, risk-taking growers, efficiency-conscious processors, hard-hitting advertisers, and lip-smacking consumers — all of whom have contributed to transforming lowly American food into a worldwide culinary delight.

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. From the extravagant feasts of Diamond Jim Brady in the Gilded Age to the fad diets and the health consciousness of today, the status and cultural significance of American food and drink has transformed throughout the years.

With interesting anecdotes, informative sidebars, and generous bibliographies, the Encyclopedia of Food and Drink in America will captivate readers — from scholars and food lovers everywhere — in this journey through American culinary history.

Special price: $195 until January 31, 2005. $250 thereafter.

Review:

"Whether readers make a living studying culinary traditions or just enjoy eating, they'll find this book a marvel. A trove of in-depth information on every aspect of American food and drink — such as holiday food traditions, the Slow Food movement and vegetarianism — the book strives to place its subject in historical and cultural context and succeeds brilliantly. Smith, who teaches culinary history at the New School University, compiles 800 articles and 400 illustrations in a colossal package, resembling Schott's Food & Drink Miscellany in the same way that the kitchen at the Four Seasons resembles the galley of a Manhattan apartment. Under 'C,' we find 'Chickpeas,' 'Child, Julia,' 'Clambake,' 'Cola Wars,' 'Community-Supported Agriculture' and 'Cooperatives'; while 'T' offers entries on 'Taco Bell,' 'Tea,' 'Thanksgiving,' 'Transportation of Food' and 'Tupperware.' Readers will be hooked upon opening either of the work's two volumes and flipping to any page. Among the offerings are a Nation article from 1879 that delights in fathers who'd mortify their daughters in social situations by joking about the 'frivolousness of napkins'; an entry on the french dip sandwich crediting a Los Angeles sandwich shop owner with inventing the item in 1918 (he accidentally dropped a roll into the roast drippings as he prepared a beef sandwich for a customer); a piece on Rastus, the fictional chef whose image has appeared on Cream of Wheat packages since 1896; and a fascinating exploration of Southern regional cookery. For food lovers of all stripes, this work inspires, enlightens and entertains. B&w illus. Forecast: With the right media coverage, this could see booming bookstore, library and cooking school sales. Oxford kicked things off with a symposium and reception at the Institute of Culinary Education in October." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

About the Author

Andrew F. Smith teaches culinary history at The New School University in Manhattan and is the General Editor for the University of Illinois Press's 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.

Product Details

ISBN:
9780195154375
Other:
Smith, Andrew F.
Publisher:
Oxford University Press
Other:
Smith, Andrew F.
Editor:
Smith, Andrew F.
Author:
Smith, Andrew F.
Author:
null, Andrew F.
Subject:
Reference
Subject:
Cookery, american
Subject:
Food
Subject:
Encyclopedias
Subject:
Wine
Subject:
History - American
Subject:
Food and Wine
Subject:
Food -- United States.
Subject:
Food & Wine
Subject:
Cooking and Food-Culinary Reference
Copyright:
Edition Description:
2nd
Series Volume:
2-Volume Set
Publication Date:
January 30, 2005
Binding:
Hardback
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
407 halftones
Pages:
1584
Dimensions:
9.5 x 11.9 x 4.8 in 11.47 lb

Other books you might like

  1. The Star Wars Cookbook II: Darth... Used Hardcover $10.50
  2. The No-Grain Diet: Conquer...
    Used Hardcover $10.50
  3. Macrobiotic Diet Used Trade Paper $9.50
  4. Patti Labelle's Lite Cuisine New Trade Paper $20.00
  5. Cy Twombly: Paintings, Drawings, and... New Hardcover $125.00
  6. Fashion in Colors Used Flexible $14.95

Related Subjects

Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Linguistics » General
History and Social Science » Politics » General
Humanities » Philosophy » General
Reference » Encyclopedias » General

The Oxford Encyclopedia of Food and Drink in America Used Hardcover
0 stars - 0 reviews
$30.00 In Stock
Product details 1584 pages Oxford University Press - English 9780195154375 Reviews:
"Publishers Weekly Review" by , "Whether readers make a living studying culinary traditions or just enjoy eating, they'll find this book a marvel. A trove of in-depth information on every aspect of American food and drink — such as holiday food traditions, the Slow Food movement and vegetarianism — the book strives to place its subject in historical and cultural context and succeeds brilliantly. Smith, who teaches culinary history at the New School University, compiles 800 articles and 400 illustrations in a colossal package, resembling Schott's Food & Drink Miscellany in the same way that the kitchen at the Four Seasons resembles the galley of a Manhattan apartment. Under 'C,' we find 'Chickpeas,' 'Child, Julia,' 'Clambake,' 'Cola Wars,' 'Community-Supported Agriculture' and 'Cooperatives'; while 'T' offers entries on 'Taco Bell,' 'Tea,' 'Thanksgiving,' 'Transportation of Food' and 'Tupperware.' Readers will be hooked upon opening either of the work's two volumes and flipping to any page. Among the offerings are a Nation article from 1879 that delights in fathers who'd mortify their daughters in social situations by joking about the 'frivolousness of napkins'; an entry on the french dip sandwich crediting a Los Angeles sandwich shop owner with inventing the item in 1918 (he accidentally dropped a roll into the roast drippings as he prepared a beef sandwich for a customer); a piece on Rastus, the fictional chef whose image has appeared on Cream of Wheat packages since 1896; and a fascinating exploration of Southern regional cookery. For food lovers of all stripes, this work inspires, enlightens and entertains. B&w illus. Forecast: With the right media coverage, this could see booming bookstore, library and cooking school sales. Oxford kicked things off with a symposium and reception at the Institute of Culinary Education in October." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.