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The Oxford Encyclopedia of Food and Drink in America
Second Edition
Editor-in-chief: Andrew Smith and Editorial board member Bruce Kraig
2182 pages
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279x216mm
978-0-19-973496-2
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Hardback
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31 January 2013
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We are awaiting more stock of this item from another OUP branch. Orders for out-of-stock items are supplied and charged as soon as the item becomes available.
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- Over 1400 comprehensive entries on food history, events, inventions, and social movements
- Based on the Oxford Encyclopedia of Food and Drink in America and the Oxford Companion to American Food and Drink
- Offers reliable source in the expanding field of food studies
- "Sidebar" articles featuring historical tidbits
- Includes appendices listing major food organizations, museums, library collections, etc.
- Invaluable bibliographies and suggestions for further reading for each article aid research
- Cross-references and an analytical index
The Oxford Encyclopedia of Food and Drink in America, originally published in September 2004 and with 5,000 copies sold to date, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them, from the extravagant feasts of the Gilded Age to the diet fads of the nineties. The thoroughly updated new edition captures the shifting American perspective on food and ensures that this title is both the most authoritative and the most current reference work on American cuisine.
The second edition of the
Encyclopedia reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regional cuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to new crazes for such cuisines as Southwestern sushi and Filipino hamburgers. These timely trends and topics have been newly incorporated into the new edition of the Encyclopedia, adding one volume and over 300 new entries on these and other subjects such as food science and nutrition, molecular gastronomy, genetically-modified foods, food controversies, regional foods, the volatile nature of food
prices, and food traditions of major American cities. Entries from the Oxford Companion to American Food and Drink, also edited by Andy Smith, have been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisited for updating.Readership: Students, historians, and scholars of culinary history, journalists, academic and general libraries, and a wide general audience
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Editor-in-chief: Andrew Smith, The New School, New York, and Editorial board member Bruce Kraig 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. Contributors:
Editorial
Board
Andrew F. Smith (editor in chief)
Bruce Kraig
Contributors
Over 200 contributors; see separate document for full directory of contributors
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See attached list of articles.
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The specification in this catalogue, including without limitation price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Occasionally, due to the nature of some contractual restrictions, we are unable to ship a specific product to a particular territory. Jacket images are provisional and liable to change before publication.
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