The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and ...

Author:

Publisher: OUP USA

ISBN: 0199734968

Category: Cooking

Page: 0

View: 690

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, 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. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
Categories: Cooking

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America

Library of Congress Cataloging-in-Publication Data The Oxford encyclopedia of food and drink in America / Andrew F. Smith, editor in chief.—2nd ed. p. cm. Includes bibliographical references and index. ISBN 978-0-19-973496-2 (set: ...

Author: Andrew Smith

Publisher:

ISBN: 9780199734962

Category: Business & Economics

Page: 2182

View: 764

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, 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. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
Categories: Business & Economics

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America

Andrew F. Smith. THE OXFORD ENCYCLOPEDIA OF FOOD AND DRINK IN AMERICA A. THE OXFORD ENCYCLOPEDIA FOOD AND DRINK IN AMERICA.

Author: Andrew F. Smith

Publisher: Oxford University Press, USA

ISBN: 0195154371

Category: Cooking

Page: 792

View: 252

"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005.
Categories: Cooking

Catharine Parr Traill s The Female Emigrant s Guide

Catharine Parr Traill   s The Female Emigrant   s Guide

In Smith, The Oxford Encyclopedia of Food and Drink in America, 2:68–70. Rundell, Maria Eliza. (1998 [1806]) A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.

Author: Nathalie Cooke

Publisher: McGill-Queen's Press - MQUP

ISBN: 9780773549326

Category: Cooking

Page: 556

View: 890

What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.
Categories: Cooking

Street Food around the World An Encyclopedia of Food and Culture

Street Food around the World  An Encyclopedia of Food and Culture

He is associate editor of the Oxford Encyclopedia of Food and Drink in America, editor of the „Heartland Foodways‰ series for the University of Illinois Press, founding president of the Culinary Historians of Chicago, ...

Author: Bruce Kraig

Publisher: ABC-CLIO

ISBN: 9781598849554

Category: Cooking

Page: 504

View: 759

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers
Categories: Cooking

Cake A Slice of History

Cake  A Slice of History

The layered orange and lemon Robert E. Lee cake: whatscookingamerica.net/History/Cakes/RobertLeeCake.htm (retrieved 25 June 2015). ... 69–93; 'Aunt Jemima', in Smith, Oxford Encyclopedia of Food and Drink in America, vol. 1. p. 97.

Author: Alysa Levene

Publisher: Hachette UK

ISBN: 9781472226839

Category: History

Page: 252

View: 564

If you have wondered about the stories behind the cakes made on the Great British Bake Off or the difference between a Victoria sandwich and a sponge cake (especially if Mary Berry or Nigella Lawson is not to hand), this is the book for you. Baking has always been about memories passed down through families and Alysa Levene will take you through this compelling social history of baking. 'My sister had three wedding cakes. Rather than spend a lot of money on a traditional cake she asked our grandmother, our mother, and our step-mother to make their signature bakes. My grandmother made the rich fruit cake she always baked at Christmas. My mother made a chocolate sponge which we called Queenie's Chocolate Cake after the great aunt who gave her the recipe; it appeared at almost every one of our birthdays in one guise or another. And finally, my step-mother made chocolate brownies (Nigella Lawson's recipe, if you'd like to know), whose sticky, pleasurable unctuousness is fully explained by the amount of butter they contain. 'In our family, as in many others, these familiar cakes are the makers of memories. My siblings and I took this idea into our adult lives, and now bake for our own families. But it wasn't until I developed an interest in the history of food that I started to think about the deeper significance of these tasty treats. What does cake mean for different people? How have we come to have such a huge variety of cakes? What had to happen historically for them to appear? And what can they tell us about the family, and women's roles in particular? I wrote this book to find out the answers.' What follows is a journey from King Alfred to our modern-day love of cupcakes, via Queen Victoria's patriotic sandwich, the Southern States of America, slavery and the spice trade, to the rise of the celebrity chef . . . and so much more.
Categories: History