The Oxford Encyclopedia of Food and Drink in America: A-J
In 800 intriguing articles (from over 200 contributors), the Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine. With contributions from academia, industry, and the culinary world, the Encyclopedia provides a far-ranging yet cohesive account of American history and culture from a gastronomic perspective. (Midwest).
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The Oxford Encyclopedia of Food and Drink in AmericaUser Review - Book Verdict
The first edition of this book with its 770 entries from 200 authors drew widespread acclaim in 2004. This new release with its 1,300 entries from 350 authors adds another volume and updates and revises earlier entries. There's more emphasis on the food of ethnic and immigrant groups, new biographies, histories of iconic products, and culinary profiles of 30 cities like New Orleans with its mufalettas and Café du Monde. Controversies surrounding "foie gras" are discussed as are recent developments in obesity. Finally, there is extended coverage of organic and locally grown foods.
The Oxford Encyclopedia of Food and Drink in America. 2d edUser Review - Book Verdict
Culinary historian Smith (The Tomato in America) explains that this work is not meant to be comprehensive and that it "can only scratch the surface" of most topics. This edition offers an additional volume and more than 500 new entries, which include biographies and entries on immigrant and ethnic foodways and famous products, as well as culinary biographies of 30 cities. Still, much of the LJ review (2/15/05) of the first edition still holds true. For instance, readers still won't find an entry on the paleo diet or its advocates such as Dr. Loren Cordain. Mention of the standard western diet and metabolic syndrome are also missing. The topics chosen for inclusion, however, are appropriate if eclectic and offbeat which may be considered a strength of this work. They range from the mundane, e.g., an entry on corn, to the unexpected, such as social media and food blogging. The alphabetically arranged entries vary in length, with the longer ones divided into manageable subsections; all are written in nontechnical language and are current. Perhaps the most important features of the work are the further-reading recommendations at the end of each entry and the appendixes, which include a food and drink bibliography; information on pertinent periodicals, websites, library collections, museums, and organizations; and the very complete index. VERDICT This broad, varied collection of more than 1,300 food-related entries touches on every aspect of food. While it does not serve as a replacement to Larousse Gastronomique, it may be appropriate as a companion. Librarians should check their current holdings for overlap before purchasing. Most appropriate for public, high school, and undergraduate libraries.—Lisa Ennis, Univ. of Alabama at Birmingham