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The Oxford Companion To American Food And Drink

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Size: 59.76 MB
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

The Oxford Companion To American Food And Drink

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Size: 26.66 MB
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Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

The Oxford Companion To American Food And Drink

Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 9780195387094
Size: 17.31 MB
Format: PDF, ePub, Mobi
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A sweeping reference work on food and drink in America, with fascinating entries on everything from the history of White Castle to the origin of the Bloody Mary, The Oxford Companion to American Food and Drink provides more than a thousand concise, authoritative, and exuberant entries, beautifully illustrated with hundreds of historical photographs and sixteen pages of color plates. Based on the highly praised and deliciously browseable two-volume Oxford Encyclopedia of Food and Drink in America, this entertaining and informative reference serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion offers delightful entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. Readers will find fascinating discussions of Applejack and Apple Pie,Barbecue and Baked Alaska, Dairy Queen and Delmonico's, Lemonade and Licorice, Mayonnaise and Marshmallow Fluff, Popcorn and Pretzels, Spinach and Spam, Vegetarianism and Velveeta. The volume also includes informative lists of food websites, museums, periodicals, organizations, and festivals. Anyone hungering to know what our nation has been cooking and eating for the last three centuries will want to own The Oxford Companion to American Food and Drink. Ideal for the food enthusiast andfood scholar alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most - food!

The Oxford Companion To Food

Author: Alan Davidson
Publisher: Oxford University Press, USA
ISBN: 0199677336
Size: 80.30 MB
Format: PDF
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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Oxford Encyclopedia Of Food And Drink In America

Author: Andrew Smith
Publisher:
ISBN: 0199734968
Size: 48.19 MB
Format: PDF, Docs
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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.

The Oxford Companion To Sugar And Sweets

Author: Darra Goldstein
Publisher: Oxford University Press, USA
ISBN: 0199313393
Size: 57.40 MB
Format: PDF, ePub
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"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

The Oxford Encyclopedia Of Food And Drink In America

Author: Andrew Smith
Publisher:
ISBN: 0199734968
Size: 12.21 MB
Format: PDF, ePub
View: 2964
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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.

Encyclopedia Of American Food And Drink

Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Size: 59.67 MB
Format: PDF
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First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.

The Oxford Companion To Beer

Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Size: 10.59 MB
Format: PDF
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"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

Savoring Gotham

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199397023
Size: 47.25 MB
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When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.