The Oxford Encyclopedia of Food and Drink in America: 3-Volume Set

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9780199734962: The Oxford Encyclopedia of Food and Drink in America: 3-Volume Set

The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine.

In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regional cuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to new crazes for such cuisines as Southwestern sushi and Filipino hamburgers.

These timely trends and topics have been newly incorporated into the new edition of The Encyclopedia, adding one volume and over 300 new entries on these and other subjects such as food science and nutrition, molecular gastronomy, genetically-modified foods, food controversies, regional foods, the volatile nature of food prices, and food traditions of major American cities. Entries from The Oxford Companion to American Food and Drink have also been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisited for updating.

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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 has written several books on food, including The Tomato in America, Pure Ketchup, and Popped Culture: A Social History of Popcorn in America.

Review:


"Nothing will satisfy the foodie more than the two volumes of The Oxford Encyclopedia of Food and Drink in America, which takes the reader from Anadama bread, which originated on Boston's North Shore, to an 1845 dinner at the White House," --The Boston Globe


"Fascinating, informative, these two volumes are a wealth of information on every aspect of American food and drink....Truly an invaluable resource."--Washington Post


"Essential....Anyone who can put it down is unburdened by curiosity about anything." --The New Yorker


"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 into historical and cultural context and succeeds brilliantly....Readers will be hooked upon opening either volume (the entire work is split in two) and flipping to any page....For food lovers of all stripes, this work inspires, enlightens and entertains."--Publishers Weekly STARRED REVIEW


"An authoritative resource that brings together 'the best scholarship on the history of American food'.... 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." -- School Library Journal STARRED REVIEW


"How did the mock apple pie originate? What's the difference between a frappe and a milkshake? Who introduced the first frozen TV dinner? Answers to queries such as these can be found in this highly entertaining set...Essential. Highly recommended for all libraries." -- Choice


"Essential.... Anyone who can put it down is unburdened by curiosity about anything."--The New Yorker


"This two-volume encyclopedia presents a comprehensive and delightful voyage through historical and contemporary foodways.... Will provide fodder for countless explorations and discoveries such as these for food lovers, scholars, students, and writers. With its excellent organization, lucid writing, and comprehensive coverage, it will be an invaluable resource for years to come."--Gastronomica


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Hg. Andrew Smith. Oxford 2012.
ISBN 10: 0199734968 ISBN 13: 9780199734962
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Buchbeschreibung Diese überarbeitete Neuauflage des Klassikers zum kulinarischen Verhalten der Amerikaner enthält über 1400 Stichworte, 300 neue kamen seit der Erstauflage 2004 hinzu. So trägt die Enzyklopädie neuen Entwicklungen des 21. Jahrhunderts Rechnung, wenn sie in die Molekularküche, in Slow-Food oder Fusion-Food einführt oder erklärt, was Transfette sind und worin sie enthalten sind. Hinzu kommen Biografien wichtiger Köche wie Graham Kerr, Marion Nestle oder Alice Waters, aber auch Beschreibungen von Produkten und Equipment, so geht es zum Beispiel um den Abwasch und um die neuesten Entwicklungen der Kochindustrie. Die Vorstellung von Webseiten zu verschiedenen regionalen Küchen, Museen und Organisationen vervollständigt diese unverzichtbare Enzyklopädie zur Welt der amerikanischen Küche. (Text engl.) 3 Bände à 25,5 x 31,5 cm, zusammen 2.560 S., zahlreiche Abb., geb. Artikel-Nr. 716006

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Smith, Andrew F [editor]
Verlag: Oxford University Press (2013)
ISBN 10: 0199734968 ISBN 13: 9780199734962
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Buchbeschreibung Oxford University Press, 2013. 2nd edition.. Illustrated boards, F. 3 volumes, xxx+818pp, viii+840pp, viii+850pp, b/w illustrations, index to the whole in volume III, a fine set in the original shipping carton. A monumental survey of Food & Drink in America the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. 8325 grams. Artikel-Nr. 45231

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