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Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
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.
Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
Get Book
Book Description
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.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Darra Goldstein
Publisher: Oxford Companions
ISBN: 0199313393
Category : Cooking
Languages : en
Pages : 947
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Book Description
"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
Author: David Wondrich
Publisher: Oxford University Press
ISBN: 0199311137
Category : Cooking
Languages : en
Pages : 881
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Book Description
The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
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Book Description
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: James David Hart
Publisher: New York : Oxford University Press
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 920
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Book Description
For more than half a century, James D. Hart's The Oxford Companion to American Literature has been an unparalleled guide to America's literary culture, providing one of the finest resources to this country's rich history of great writers. Now this acclaimed work has been completely revised and updated to reflect current developments in the world of American letters.For the sixth edition, editors James D. Hart and Phillip Leininger have updated the Companion in light of what has happened in American literature since 1982. To this end, they have revised the entries on such established authors as Saul Bellow, Norman Mailer, and Joyce Carol Oates, and they have added more than 180 new entries on novelists (T. Coraghessan Boyle, Tim O'Brien, Louise Erdrich, Don De Lillo), poets (Rita Dove, Weldon Kees), playwrights (Wendy Wasserstein, August Wilson), popular writers (Stephen King, Louis L'Amour), historians (James M. McPherson, David Herbert Donald, William Manchester), naturalists (Aldo Leopold, Edward Abbey), and literary critics (Camille Paglia, Richard Ellmann). In addition, the Companion boasts more women's, African-American, and ethnic voices, with new entries on such luminaries as Charlotte Perkins Gilman, M.F.K. Fisher, William Least Heat-Moon, Ursula Le Guin, and Oscar Hijuelos, among many others.These additions represent only some of the revisions for the new edition. Of course, the basic qualities of the Companion that readers have grown to know and love over the years are as superb as ever. With over 5,000 total entries, The Oxford Companion to American Literature reflects a dynamic balance between past and contemporary literature, surveying virtually every aspect of our national literature, from the Pulitzer Prize to pulp fiction, and from Walt Whitman to William F. Buckley, Jr. There are over 2,000 biographical profiles of important American authors (with information regarding their styles, subjects, and major works) and influential foreign writers as well as other figures who have been important in the nation's social and cultural history. There are more than 1,100 full summaries of important American novels, stories, essays, poems (with verse form noted), plays, biographies and autobiographies, tracts, narratives, and histories. The new edition provides historical background and astute commentary on literary schools and movements, literary awards, magazines, newspapers, and a wide variety of other matters directly related to writing in America. Finally, the book is thoroughly cross-referenced and features an extensive and fully updated index of literary and social history.Ranging from Captain John Smith to John Updike, and from Anne Bradstreet to Anne Rice, the sixth edition of The Oxford Companion to American Literature is up to date, accurate, and comprehensive, a delight for both the casual browser and the serious student.
Author:
Publisher: Oxford University Press
ISBN: 0190263644
Category : Travel
Languages : en
Pages : 760
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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: Alan Davidson
Publisher: Penguin Group
ISBN:
Category : Cooking
Languages : en
Pages : 1110
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Book Description
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Author: Sherri Machlin
Publisher: Bloomsbury Publishing USA
ISBN: 0313376999
Category : Social Science
Languages : en
Pages : 269
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Book Description
A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eat—with all of its myriad ethnic varieties and endless choices—is firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast-food chains, health fads, and emerging gourmet tastes. Societal changes moved women out of the kitchen and into the workforce, spawning the invention of convenience foods and time-saving kitchen appliances. American Food by the Decades is an entertaining chronological survey of food trends in the United States during the 20th century. The book is organized by decades to illustrate how changes in society directly influenced dietary and dining habits as they emerged over the last 100 years. Detailed encyclopedic entries provide fascinating glimpses into history by telling the true stories behind the foods, restaurants, grocery stores, and cooking trends of the previous century.
