The Oxford Encyclopedia of
Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America, 2nd edition Andrew F. Smith Oxford University Press Pre-order from Amazon

The first edition of THE OXFORD ENCYCLOPEDIA OF FOOD AND DRINK IN AMERICA was met with outstanding praise, see below. This November, Oxford University Press will publish the second edition, edited by Andrew F. Smith, taking into account the tremendous shifts that have happened in American food consciousness during twenty-first century. Once a niche interest, food has translated into huge ratings on television and devoted followings online. Globalization has led American cuisine not just in the direction of ethnic food, but in the direction of ethnic food fusions such as Southwestern sushi and Filipino hamburgers. Current trends and topics—from obesity taxes to localvorism—have been incorporated into the new edition of The Encyclopedia, adding one volume and over 600 more entries. The topics covered range across subjects as varied 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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Praise for The Encyclopedia

“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

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RECOGNITION

2005 James Beard Award nominee

A 2005 CHOICE Outstanding Academic Title

A 2005 RUSA Oustanding Reference Source

A Pennsylvania School Librarians Association Young Adult Top Forty Reference Title 2004

ALA Outstanding Reference Source

Booklist Editor’s Choice for Best Reference

Gourmand World Cookbook Award Winner for “The Best Wine Literature Book in English”

Library Journal Best Reference