Description

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 rink 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.

Reviews

"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 into historical and cultural context and succeeds brilliantly....Readers will be hooked upon opening either volume (the entire work is split in two) and flipping to any page....For food lovers of all stripes, this work inspires, enlightens and entertains."--Publishers Weekly STARRED REVIEW

"An authoritative resource that brings together 'the best scholarship on the history of American food'.... With entries ranging from "Bialy" to "Borden" (complete with a sidebar on "Elsie the Cow"), and "Vegetarianism" to "Vienna Sausage," this is an encyclopedic smorgasbord where readers can either casually graze multiple offerings or choose a single topic and dig in." -- School Library Journal STARRED REVIEW

"How did the mock apple pie originate? What's the difference between a frappe and a milkshake? Who introduced the first frozen TV dinner? Answers to queries such as these can be found in this highly entertaining set...Essential. Highly recommended for all libraries." -- Choice

"The strength of the book, however, is as an omnium gatherum of knowledge about two big things: on the one hand, the American transformation of raw materials that graze, grow and ruminate on earth, fly up above, or swim limitless waters into products ranged tidily on shelves in delis and supermarkets; and the mechanisms, ventures and personalities that have ensured their delivery to the mass consumers on the other.... To have it all between two covers is luck indeed. And the broad coverage of many kitchen gadgets and all forms of retail food activity from hot dog stands to luncheonettes puts these facts into social context."--The Guardian

"This will tell you that ketchup was actually soy-based. It will reveal the inventors of clam chowder, apple pie and chili con carne. Be prepared for surprises."--Milwaukee Journal Sentinel

"...will provide months of pleasant perusing and years of ready reference." "--Miami Herald

"This two-volume encyclopedia presents a comprehensive and delightful voyage through historical and contemporary foodways.... Will provide fodder for countless explorations and discoveries such as these for food lovers, scholars, students, and writers. With its excellent organization, lucid writing, and comprehensive coverage, it will be an invaluable resource for years to come."--Gastronomica

"Nothing will satisfy the foodie more than the two volumes of The Oxford Encyclopedia of Food and Drink in America , which takes the reader from Anadama bread, which originated on Boston's North Shore, to an 1845 dinner at the White House," --The Boston Globe

"Fascinating, informative, these two volumes are a wealth of information on every aspect of American food and drink....Truly an invaluable resource."--Washington Post

"Essential....Anyone who can put it down is unburdened by curiosity about anything." --The New Yorker

Product Details

1584 pages; 407 halftones; 8-1/2 x 11; ISBN13: 978-0-19-515437-5ISBN10: 0-19-515437-1

About the Author(s)