The Oxford Companion to American Food and Drink

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 ...

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink

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.

More Books:

The Oxford Companion to American Food and Drink
Language: en
Pages: 693
Authors: Andrew F. Smith
Categories: Cooking
Type: BOOK - Published: 2007-05-01 - Publisher: Oxford University Press

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
The Oxford Companion to Sugar and Sweets
Language: en
Pages: 920
Authors: Andrew F. Smith
Categories: Cooking
Type: BOOK - Published: 2015-04-01 - Publisher: Oxford University Press

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning
The Story behind the Dish: Classic American Foods
Language: en
Pages: 254
Authors: Mark McWilliams
Categories: Social Science
Type: BOOK - Published: 2012-04-06 - Publisher: ABC-CLIO

Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. • 48 entries on the development, popularization, and adaptation of each dish • Numerous recipes • Historical photographs of American foods •
Food and the Novel in Nineteenth-Century America
Language: en
Pages: 199
Authors: Mark McWilliams
Categories: History
Type: BOOK - Published: 2012-06-16 - Publisher: Rowman Altamira

Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.
Three Squares
Language: en
Pages: 344
Authors: Abigail Carroll
Categories: History
Type: BOOK - Published: 2013-09-10 - Publisher: Hachette UK

We are what we eat, as the saying goes—but we are also how we eat, and when, and where. Our eating habits reveal as much about our national identity as the food on our plates, as food historian Abigail Carroll vividly demonstrates in Three Squares. Reaching back to colonial America,

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