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 and food scholar alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!
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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 also edited the highly acclaimed 2-volume Encyclopedia of Food and Drink in America and has written several books on food, including The Tomato in America, Pure Ketchup, and Popped Culture: A Social History of Popcorn in America.
