The Oxford Encyclopedia Of Food And Drink In America A J

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.

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.

Presenting some 800 separate entries, this encyclopedia explores the food, cookery styles & dining traditions that are significant for Americans.

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.

In the newly updated, revised and retitled The Encyclopedia of American Food and Drink , author John F. Mariani greatly expands upon his 1983 classic.