Table of Contents

See attached list of articles.

About the Author

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.

Reviews

"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