Smith: Oxf. Encycl. Food and Drink in America /3 Bde.
(Sprache: Englisch)
The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink....
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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
Inhaltsverzeichnis zu „Smith: Oxf. Encycl. Food and Drink in America /3 Bde. “
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Autoren-Porträt von Andrew Smith, Bruce Kraig
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.
Bibliographische Angaben
- Autoren: Andrew Smith , Bruce Kraig
- 2013, 2nd edition, 2560 Seiten, Maße: 22,2 x 28,7 cm, Gebunden, Englisch
- Verlag: Oxford University Press
- ISBN-10: 0199734968
- ISBN-13: 9780199734962
Sprache:
Englisch
Rezension zu „Smith: Oxf. Encycl. Food and Drink in America /3 Bde. “
"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 present
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