Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

The Oxford Encyclopedia of Food and Drink in America

4.7 out of 5 stars 10 customer reviews
ISBN-13: 978-0195154375
ISBN-10: 0195154371
Why is ISBN important?
This bar-code number lets you verify that you're getting exactly the right version or edition of a book. The 13-digit and 10-digit formats both work.
Scan an ISBN with your phone
Use the Amazon App to scan ISBNs and compare prices.
Have one to sell? Sell on Amazon
Buy used
Condition: Used - Good
In Stock. Sold by owlsbooks
Condition: Used: Good
Comment: Good copy with moderate cover and page wear from being handled and read. Accessories or dust jacket may be missing. Could be an ex-library copy that will have all the stickers and or marking of the library. Some textual or margin notes and possibly contain highlighting.
Access codes and supplements are not guaranteed with used items.
25 Used from $10.45
+ $3.99 shipping
More Buying Choices
12 New from $59.90 25 Used from $10.45

There is a newer edition of this item:

Free Two-Day Shipping for College Students with Amazon Student Free%20Two-Day%20Shipping%20for%20College%20Students%20with%20Amazon%20Student

Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook by Lidia Matticchio Bastianich
"Lidia's Mastering the Art of Italian Cuisine" by Lidia Matticchio Bastianich
With this book, readers will learn all the techniques needed to master Italian cooking. Learn more | See related books

Editorial Reviews

From Publishers Weekly

Starred Review. Whether readers make a living studying culinary traditions or just enjoy eating, they'll find this book a marvel. A trove of in-depth information on every aspect of American food and drink—such as holiday food traditions, the Slow Food movement and vegetarianism—the book strives to place its subject in historical and cultural context and succeeds brilliantly. Smith, who teaches culinary history at the New School University, compiles 800 articles and 400 illustrations in a colossal package, resembling Schott's Food & Drink Miscellany in the same way that the kitchen at the Four Seasons resembles the galley of a Manhattan apartment. Under "C," we find "Chickpeas," "Child, Julia," "Clambake," "Cola Wars," "Community-Supported Agriculture" and "Cooperatives"; while "T" offers entries on "Taco Bell," "Tea," "Thanksgiving," "Transportation of Food" and "Tupperware." Readers will be hooked upon opening either of the work's two volumes and flipping to any page. Among the offerings are a Nation article from 1879 that delights in fathers who'd mortify their daughters in social situations by joking about the "frivolousness of napkins"; an entry on the french dip sandwich crediting a Los Angeles sandwich shop owner with inventing the item in 1918 (he accidentally dropped a roll into the roast drippings as he prepared a beef sandwich for a customer); a piece on Rastus, the fictional chef whose image has appeared on Cream of Wheat packages since 1896; and a fascinating exploration of Southern regional cookery. For food lovers of all stripes, this work inspires, enlightens and entertains. B&w illus.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From School Library Journal

Starred Review. Grade 9 Up–An authoritative resource that brings together "the best scholarship on the history of American food." Considering the subject from varied perspectives, the 770 articles discuss food and drink within the context of politics; geography; commerce; technology; medicine; class structure; agriculture; and symbolic, spiritual, and ethical values. The alphabetically arranged entries include chronological overviews of events and trends ("Cooking Schools," "Myths and Folklore"); specific foods and drinks ("Po'boy Sandwich," "Coca-Cola"); ethnic, religious, cultural, and racial contributions ("Native American Foods," "Thanksgiving"); biographies ("Lagasse, Emeril," "Pullman, George"); and political and social movements ("Temperance," "Pure Food and Drug Act"). Each entry includes a briefly annotated bibliography and cross references to related articles. Black-and-white illustrations add interest; most of them are historical reproductions with brief identifying captions. The writing is clear, the coverage is thorough, and the index is comprehensive. With entries ranging from "Bialy" to "Borden" (complete with a sidebar on "Elsie the Cow"), and "Vegetarianism" to "Vienna Sausage," this is an encyclopedic smorgasbord where readers can either casually graze multiple offerings or choose a single topic and dig in.–Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • Hardcover: 1584 pages
  • Publisher: Oxford University Press (December 31, 2004)
  • Language: English
  • ISBN-10: 0195154371
  • ISBN-13: 978-0195154375
  • Product Dimensions: 11.9 x 4.8 x 9.5 inches
  • Shipping Weight: 11.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #2,051,849 in Books (See Top 100 in Books)

More About the Author

Andrew F. Smith has taught food studies at the New School since 1996. His various courses have included food controversies, food history, food writing and culinary luminaries. He is the author or editor of twenty-eight books, including the award-winning Oxford Encyclopedia on Food and Drink in America (OUP, 2013), Sugar: A Global History (Reaktion, April 2015) and Savoring Gotham: A Food Lover's Companion to New York City (Oxford University Press, November 2015). He is currently under contract to write a three-volume reference work on food controversies related to the environment, health and the economy. He serves as the editor for the "Edible Series" and the "Food Controversies Series" at Reaktion Books in the United Kingdom. He has written more than five hundred articles in academic journals, popular magazines and newspapers, and has served as a consultant to several television series, including the six-episode series, "Eat: The Story of Food," that aired on the National Geographic Channel in the fall of 2014. Formerly, he directed the Center for Teaching International Relations at the University of Denver, and has directed several national and international non-for-profit organizations. For more about him, visit his website: www.andrewfsmith.com

Andrew F. Smith has delivered more than fifteen hundred presentations on various educational, historical, and international topics, and has organized seventy-three major conferences. He has 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.

Customer Reviews

Top Customer Reviews

Format: Hardcover
I picked up this set because I immensely enjoy reading the Oxford Companion to Food and refer to it often.

Unfortunately, while the scope of the OEFDA is wide and many of the articles are informative and interesting, the quality of the writing is not as high as in the OCF. Perhaps Oxford University Press thought it needed to make this book "accessible" to Americans by limiting the authors to writing at an 8th grade level.

There also are factual inconsistencies throughout the book. For example, Ruffles potato chips are said to have been launched during either the 1950's or the 1970's, depending on which article about snacks you happen to be reading. This sort of sloppy editing and fact-checking is inexcusable, especially from a university press.

Bottom line: the OEFDA is an admirable attempt at creating a comprehensive survey of American food history, but there are some glaring flaws. I recommend starting with the OCF.
Comment 22 of 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
As a weekend gourmand, I found the entries in Food and Drink in America to be fascinating! From the origins of apple pie and baking soda to the lore of tomatoes, this is an amazing collection of historically-grounded, little-known stories about the food we eat. It is an indispensable reference book for anyone interested in food, cooking and American history - not to mention a comprehensive source for culinary trivia -- a great conversation piece!
Comment 5 of 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is great and it is helping me out a lot, I find it so useful. I write nutrition articles and it is a great resource for finding a fun fact or two to keep things interesting.
Comment 0 of 1 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
This is an indispensible reference tool whether you are just fascinated by food and drink and all things related or need information for backgrounding purposes. I have found it very useful. (Did you know that Dr. Pepper was created by a pharmacist from Waco, Texas in 1885?) The appendixes listing food websites, food museums, festivals etc. are quite helpful also. It's well worth the cost and a "must have" for your libary, especially if you work in or deal with the food and beverage world . . . and if you just love knowing random trivia you'll love having these volumes to thumb through!
Comment 1 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
`The Encyclopedia of Food and Wine in America' is a great 1500 page compilation of excellently written articles on virtually every aspect of the history, education, manufacture, marketing, personalities, and writing about food in America. Practically the only thing it does not include is recipes or cooking. Even sidebars whose label suggests a proper place for a recipe such as the sidebar on shoofly pie gives not one hint about how to make this delicious dessert. Given the size of the subject, it is not at all surprising that the editors have left these out, as both recipes and kitchen science can both be considered without nationality, plus the fact that there are thousands of good cookbooks and a score of books on food science available today, so why not focus on things which are not commonly covered in these books. This means that this volume can sit beside the `Larousse Gastronomique' with only a very small amount of overlap in material. These two giant books have two entirely different objectives. While both works will have articles on potatoes, Larousse will tell you how to cook them, but Oxford will tell us were they are grown, their commercial importance, nutritional importance, and their appearance in cartoons.

So, unlike Larousse, you are much more inclined to simply read the articles in these volumes for your own entertainment as much as for your need to know something. The articles are filled to the brim with interesting trivia about American food. One favorite item in the article about Spam is the fact that the word `Spam' became associated with junk e-mail on the strength of a Monty Python skit which did the same kind of number on Spam as the movie `Blazing Saddles' did on western films. Another discovery was the renaming of sauerkraut to `Liberty Cabbage' after World War I.
Read more ›
Comment 8 of 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Want to discover more products? Check out these pages to see more: milton hershey: builder, marie's melting pot, mary giraudo beck, mrs. lincoln's rival