2005
Choice Outstanding Academic Title
2005 ALA/RUSA Outstanding Reference Source
2005
Booklist Editor's Choice for Best Reference
2004
Library Journal Best Reference
Edited by Andrew F. Smith
700 entries
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”—
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. A collaboration of nearly 200 contributors from academia, industry, and the culinary world, the articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine. Although this is a scholarly work with a generous bibliography concluding every article, readers will be delighted and captivated by the entries' engaging anecdotes and informative sidebars.
The general conceptual categories of the work are: History, Geography, Ethnic and Cultural Cuisines, Food Staples, Cooked and Processed Foods, Beverages, Food and Culture, Holidays, Education and Food Writing, Cookbooks and Manuscripts, Food Corporations, Politics, Policies, and Issues, Science and Health, and Biographies.
Andrew F. Smith teaches culinary history at The New School in New York City and is the General Editor of the University of Illinois Press's Food Series. He has written several food-related books, including
The Tomato in America and
Pure Ketchup: The History of America's National Condiment.
e-reference edition ISBN: 0195187598
Print edition ISBN: 0195154371
Print edition publication date: 2004
Publishing history: First published 2004
Copyright: Copyright © Oxford University Press, Inc 2004, 2005
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