See attached list of articles.
Andrew F. Smith teaches culinary history and professional food
writing at The New School University in Manhattan. He serves as a
consultant to several food television productions (airing on the
History Channel and the Food Network), and is the General Editor
for the University of Illinois Press' Food Series. He has written
several books on food, including The Tomato in America, Pure
Ketchup, and Popped Culture: A Social History of Popcorn in
America.
"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
"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
"Essential.... Anyone who can put it down is unburdened by
curiosity about anything."--The New Yorker
"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
"Part social history, part political history, the fascinating
articles also offer information on events, inventions, ethnic food,
and people."--School Library Journal Curriculum Connections
"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
"Named a 2004 oustanding reference source by RUSA, this two-volume
set lives up to expectations....An excellent place to check when
you need to know who Uncle Ben was or ho deep fried Twinkies came
about."--College and Research Libraries News
"Home cooks and gourmets, chefs and restauranteurs, epicures , and
simple food lovers of all stripes will delight in this smorgasbord
of the history and culture of food and drink." --American
Libraries
"An authoritative resource that brings together "the best
scholarship on the history of American food." Each entry includes a
briefly annotated bibliography and cross references to related
articles. Black-and-white illustrations add interest; most of them
are historical reproductions with brief identifying captions. The
writing is clear, the coverage is thorough, and the index is
comprehensive. 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
"Like The Oxford Companion to Food, this resource includes
information on specific foods, history, traditions, and biographies
of noted chefs and cooks. It has a more pop-culture slant to it,
covering prominent manufacturers and their brands (two pages on
Spam) and including offbeat entries like Food in Film....Most of
the appendixes are excellent, including food and drink
bibliographies, periodicals list, major library collections, food
museums,
related organizations, food festivals, and
more....Recommended."--Library Journal
"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
Globle
The Oxford Encyclopedia of Food and Drink in America ...comes in
two hefty volumes. Their 1,550 pages, with 800 articles by a
distinguished team of writers, take readers alphabetically through
past and present, history and culture.
Either volume could give an answer to a specific food or drink
question, or provide an escape route to endless sessions of
entertaining browsing -- tracing the origins of french fries, for
instance, or the evolution of tailgate picnics."--Associated
Press
"Fascinating, informative, these two volumes are a wealth of
information on every aspect of American food and drink....Truly an
invaluable resource."--Washington Post
The two-volume Oxford Encyclopedia of Food and Drink in America,
published this month by Oxford University Press, weighs in as an
authoritative - and offbeat - food reference. Entries cover
expected topics (cookies, ice cream, pizza, wedding cakes), but
also poetry about food, prison food (an entry Martha Stewart could
have contributed but didn't) and fad diets.--Boston Herald
"Following The Oxford Companion to Food (1999) and The Oxford
Companion to Wine (1999), here is another reference title to feed
our fascination with the things we eat and drink...highly
recommended."--Booklist STARRED REVIEW
"It's rare to find "encyclopedia" in a title without the book
coming off as stodgy, but Smith has managed by including history
some purists would think too pop to be academic. So not only are
there biographies of Milton Snavely Hershey (of chocolate fame) and
Julia Child but also of Ernest and Julio Gallo and Orville
Redenbacher."--Portland Oregonian
"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 book, which comes in two large volumes, is a fascinating
compendium of information about American food and drink. It makes
great browsing for the food-obsessed. Where else can you turn, for
example, for scholarly histories of shoofly pie, sarsaparilla, and
the American soda fountain? Since much of American food is
corporate, the editors haven't shunned from discussing the history
of Uncle Ben's rice, Tupperware, and Colonel Sanders. And who knew
that an
example of the original aluminum tray from Swanson's TV dinners is
now housed at the Smithsonion? The Oxford Encyclopedia of Food and
Drink in America makes a great gift..."--Anthony Dias Blue,
WCSB
Radio
"Yes, it's a reference book. But for foodies, The Oxford
Encyclopedia of Food and Drink in America is like going to a tapas
bar: You can't stop nibbling. (Come to think of it, given the heft
of this two-volume work, it could do double duty as a tapas bar.)
Compiled by Andrew F. Smith and written by food historians, writers
and other experts (including Tribune food editor Carol Mighton
Haddix--see "Cookbooks After 1970," p. 304), the Oxford
Encyclopedia
contains more than 800 articles and 300 illustrations that chart an
exhaustive, exhilarating journey through the nation's foodways.
"--Chicago Tribune
"This sweeping survey of how food and drink is produced and
consumed in the United States is the biggest, boldest entry in the
holiday cookery sweepstakes. it's a stupendous buffet; no matter
where you approach the long table, you're likely to be delighted
with what you grab." --Sacramento Bee
"If there's a food enthusiast on your list, this is the perfect
present a stunning compilation of 770 thoroughly researched
articles ... [compiled by] an impressive group of experts and
scholars that look at one of life's essentials and its role in
shaping American society." The Saratogian
"It's never too early to make up a Christmas wish list, and if you
might yearn for what's about to be suggested, you may be behind
already. The gift that promises to thrill anyone who loves (not
likes) food and most everything about it is: 'The Oxford
Encyclopedia of Food & Drink in America.'"--The Birmingham News
"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
"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
"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
"Essential.... Anyone who can put it down is unburdened by
curiosity about anything."--The New Yorker
"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
"Part social history, part political history, the fascinating
articles also offer information on events, inventions, ethnic food,
and people."--School Library Journal Curriculum Connections
"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
"Named a 2004 oustanding reference source by RUSA, this two-volume
set lives up to expectations....An excellent place to check when
you need to know who Uncle Ben was or ho deep fried Twinkies came
about."--College and Research Libraries News
"Home cooks and gourmets, chefs and restauranteurs, epicures , and
simple food lovers of all stripes will delight in this smorgasbord
of the history and culture of food and drink." --American
Libraries
"An authoritative resource that brings together "the best
scholarship on the history of American food." Each entry includes a
briefly annotated bibliography and cross references to related
articles. Black-and-white illustrations add interest; most of them
are historical reproductions with brief identifying captions. The
writing is clear, the coverage is thorough, and the index is
comprehensive. 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
"Like The Oxford Companion to Food, this resource includes
information on specific foods, history, traditions, and biographies
of noted chefs and cooks. It has a more pop-culture slant to it,
covering prominent manufacturers and their brands (two pages on
Spam) and including offbeat entries like Food in Film....Most of
the appendixes are excellent, including food and drink
bibliographies, periodicals list, major library collections, food
museums,
related organizations, food festivals, and
more....Recommended."--Library Journal
"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
Globle
The Oxford Encyclopedia of Food and Drink in America ...comes in
two hefty volumes. Their 1,550 pages, with 800 articles by a
distinguished team of writers, take readers alphabetically through
past and present, history and culture.
Either volume could give an answer to a specific food or drink
question, or provide an escape route to endless sessions of
entertaining browsing -- tracing the origins of french fries, for
instance, or the evolution of tailgate picnics."--Associated
Press
"Fascinating, informative, these two volumes are a wealth of
information on every aspect of American food and drink....Truly an
invaluable resource."--Washington Post
The two-volume Oxford Encyclopedia of Food and Drink in America,
published this month by Oxford University Press, weighs in as an
authoritative - and offbeat - food reference. Entries cover
expected topics (cookies, ice cream, pizza, wedding cakes), but
also poetry about food, prison food (an entry Martha Stewart could
have contributed but didn't) and fad diets.--Boston Herald
"Following The Oxford Companion to Food (1999) and The Oxford
Companion to Wine (1999), here is another reference title to feed
our fascination with the things we eat and drink...highly
recommended."--Booklist STARRED REVIEW
"It's rare to find "encyclopedia" in a title without the book
coming off as stodgy, but Smith has managed by including history
some purists would think too pop to be academic. So not only are
there biographies of Milton Snavely Hershey (of chocolate fame) and
Julia Child but also of Ernest and Julio Gallo and Orville
Redenbacher."--Portland Oregonian
"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 book, which comes in two large volumes, is a fascinating
compendium of information about American food and drink. It makes
great browsing for the food-obsessed. Where else can you turn, for
example, for scholarly histories of shoofly pie, sarsaparilla, and
the American soda fountain? Since much of American food is
corporate, the editors haven't shunned from discussing the history
of Uncle Ben's rice, Tupperware, and Colonel Sanders. And who knew
that an
example of the original aluminum tray from Swanson's TV dinners is
now housed at the Smithsonion? The Oxford Encyclopedia of Food and
Drink in America makes a great gift..."--Anthony Dias Blue,
WCSB
Radio
"Yes, it's a reference book. But for foodies, The Oxford
Encyclopedia of Food and Drink in America is like going to a tapas
bar: You can't stop nibbling. (Come to think of it, given the heft
of this two-volume work, it could do double duty as a tapas bar.)
Compiled by Andrew F. Smith and written by food historians, writers
and other experts (including Tribune food editor Carol Mighton
Haddix--see "Cookbooks After 1970," p. 304), the Oxford
Encyclopedia
contains more than 800 articles and 300 illustrations that chart an
exhaustive, exhilarating journey through the nation's foodways.
"--Chicago Tribune
"This sweeping survey of how food and drink is produced and
consumed in the United States is the biggest, boldest entry in the
holiday cookery sweepstakes. it's a stupendous buffet; no matter
where you approach the long table, you're likely to be delighted
with what you grab." --Sacramento Bee
"If there's a food enthusiast on your list, this is the perfect
present a stunning compilation of 770 thoroughly researched
articles ... [compiled by] an impressive group of experts and
scholars that look at one of life's essentials and its role in
shaping American society." The Saratogian
"It's never too early to make up a Christmas wish list, and if you
might yearn for what's about to be suggested, you may be behind
already. The gift that promises to thrill anyone who loves (not
likes) food and most everything about it is: 'The Oxford
Encyclopedia of Food & Drink in America.'"--The Birmingham News
"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
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