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The Oxford Companion to American Food and Drink (Oxford Companions) Hardcover – May 1, 2007


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The Oxford Companion to American Food and Drink (Oxford Companions) + The Oxford Companion to Food 2nd Ed + Food in History
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Product Details

  • Series: Oxford Companions
  • Hardcover: 736 pages
  • Publisher: Oxford University Press; 1St Edition edition (May 1, 2007)
  • Language: English
  • ISBN-10: 0195307968
  • ISBN-13: 978-0195307962
  • Product Dimensions: 1.7 x 8.7 x 10.7 inches
  • Shipping Weight: 5.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #875,007 in Books (See Top 100 in Books)

Editorial Reviews

Review


"Nearly 700 pages of Americana on the table, this reference work is the gift for the culinary student, chef or Food Network groupie on your list. It's fun to flip through - 'the mimosa is one of America's first designer cocktails' - or burrow into (the 'pies and tarts' entry goes on for three pages)."--The Denver Post


"Clearly written and concisely presented, this volume will be an affordable multidisciplinary resource"--School Library Journal


"When it comes to American food, there's no better resource than the new Oxford Companion to American Food and Drink.This monster-size tome weighs enough to work your biceps and contains more than 1,000 entries that should answer every last one of your culinary curiosities."-New York Post


"Amateur and professional food historians will join lovers of culinary trivia in alternately marveling and chuckling over The Oxford Companion to American Food and Drink, which tells just about everything you ever wanted to know on the subject, and then some.... Overall, it's a fun and informative read."--San Francisco Chronicle


"Whether you want to learn for learning's sake, dazzle friends with observations on the cocktail you're holding ("Did you know that Bourbon is a style of whiskey that can legally be made only in the United States?") or beef up your chances on a game show ("I'll take 'Drive-Ins' for $100, Alex"), editor Andrew F. Smith's efforts should not fail to deliverMany reference books fall short because they're, well, b-o-r-i-n-g. This one isn't."--Chicago Tribune


"Unique, fascinating, fun and indispensable, The Oxford Companion to American Food and Drink is a must for anyone interested in the food culture of America, from the professional chef to the food writer to the lover of the table."--Jacques Pépin, star of Fast Food My Way and author of The Apprentice


"Here are the facts. This impressive Oxford Companion presents a complex subject without fuss or frills."--Anne Willan, director of La Varenne at Château du Feÿ, author of La Varenne Pratique and The Good Cook


"I've always wondered what American food and drink was exactly. Now that I've read the Oxford Companion, it's clear and understandable. And what a story! Filled with unusual twists and turns and peopled with ordinary and extraordinary cooks, chefs, farmers, inventors, scientists, restauranteurs, and entrepreneurs, I found it, like good food, quite irresistible."--Burt Wolf


"Erudite, witty, and stuffed with gems"--The Daily Telegraph (London)


About the Author


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, Popped Culture: A Social History of Popcorn in America.

More About the Author

I am a freelance writer and speaker on culinary matters. I teach culinary history and professional food writing at the New School in Manhattan, serve as the General Editor of the Food Series at the University of Illinois Press, and am the general editor for the Edible Series at Reaktion Press in the United Kingdom. I am also the editor-in-chief of the Oxford Encyclopedia on Food and Drink in America and the Oxford Companion to American Food and Drink.

I am a member of the Culinary Historians of New York, the Association for the Study of Food Society (ASFS), and the International Association of Culinary Professionals (IACP). I serve on the editorial board for the ASFS journal, Food, Culture and Society and is the Chairman of The Culinary Trust, the philanthropic arm of IACP.

I have delivered more than fifteen hundred presentations on various educational, historical, and international topics, and has organized seventy-three major conferences. I have been frequently interviewed by and quoted in newspapers, journals and magazines, such as the New York Times, New Yorker, Reader's Digest, Los Angeles Times, Atlanta Constitution, Chicago Tribune, Fortune Magazine and The Wall Street Journal. I have been regularly interviewed on radio and television, including National Public Radio and the Food Network. I have served as historical consultant to several television series and appeared in episodes of: the 'Food Essence,' developed by Charles Bishop Productions, Halifax, Canada; 'American Eats' and 'America Drinks,' documentaries regularly broadcast on the History Channel and A&E; 'A Century of Food,' produced by Greystone Communications, Inc., broadcast on the Food Network in January 2001; 'Follow that Food,' series by Gordon Elliot, broadcast on the Food Network; 'What We Eat,' hosted by Burt Wolf and produced by Acorn Productions, currently airing on PBS; 'Ever Wondered about Food' by the BBC; the Food Network's 'Top Five;' Burt Wolf's PBS program on 'Thanksgiving;' Tom Zapeicki's (WBGU) 'Ketchup: King of Condiments' on PBS; Meals in 1776, 1876 and the 1950s, Steve Gillion's History Center's program, 'Eating through American History,' which aired on May 21, 2006 on the History Channel; and Atlas Media's American Eats episodes on 'Salty Snacks,' 'Condiments,' 'Cookies,' 'Chocolate,' 'Canning,' 'Soft Drinks,' 'Holiday Food,' and 'Presidential Food,' which were released on History Channel during the Summer and Fall 2006.

Customer Reviews

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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By Kerstin A. Czarra on May 4, 2007
Format: Hardcover
Don't let "Oxford" scare you. Although amazingly researched and documented, the book is written for everyone who has eaten a twinkie to a

buche du noel.

Amazing history lessons on everything you like or dislike to eat.

As a native marylander, i was happy to learn the derivation of "stuffed ham"

A great gift for anyone who eats.
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9 of 9 people found the following review helpful By Ms. Readsalot on April 19, 2007
Format: Hardcover
It's hard to put down - you can just open up to any page and find something interesting about food in American history - and drink too, of course. The foodie will absolutely adore having this book on their shelf! The illustrations and the historical images throughout are very interesting. The quality of the writing is excellent - I wouldn't expect anything less from Oxford. I'll be putting this right alongside my Oxford Companion to Wine!
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1 of 1 people found the following review helpful By Amazon Customer on July 2, 2013
Format: Paperback Verified Purchase
Anyone who is interested in both food and history--this is for you. This heavy paperback has wonderful stories and illustrations of how to use certain foods and their backgrounds. I would call it a great coffee table book, though it's a bit thick for your average coffee table reader, I suspect. Definitely a nice gift for a cook or foodie!
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1 of 1 people found the following review helpful By Lenny w on February 4, 2013
Format: Kindle Edition Verified Purchase
This is a great book for foodies. It is a great source for food history ingredient information. Nice light reading before bed and most sections are very fast reads.
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3 of 4 people found the following review helpful By pamarama on January 18, 2012
Format: Paperback Verified Purchase
This book is an incredible resource. The problem is with the binding. I've used the library's copy of the same book, including opening it to make copies. I opened my copy for the first time and and the binding is broken at page 230-231. Page 229/230 is now out of the book. The binding is also broken at page 454 and that page is now loose. I can't afford (time) to return and wait for another copy. The poor quality binding on this book (obvious when you look at the book before you even open it) detracts from the wealth of information inside.
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