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Oxford Companion To American Food And D
Andrew F. Smith
€ 44.99
€ 31.82
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Description for Oxford Companion To American Food And D
Paperback. Num Pages: 720 pages, 16 Halftones c 300 Halftones bw. BIC Classification: 1KBB; JFCV; WBN. Category: (G) General (US: Trade). Dimension: 267 x 216 x 39. Weight in Grams: 2236.
During the last decade, curiosity about food and drink in America has rapidly accelerated and interest in the social, historical and economic aspects of food has dramatically expanded. The Oxford Companion to American Food and Drink will satiate this hunger for knowledge with fascinating entries on everything from the origin of Bloody Marys to vegetarianism. Placing American food and drink in context, this unique resource colorfully explains how the culinary world is influenced by American food, points out disappearing traditions and includes sidebars, definitions, bibliographies, and lists of popular festivals, museums, and websites for readers anxious to learn more about ... Read more
During the last decade, curiosity about food and drink in America has rapidly accelerated and interest in the social, historical and economic aspects of food has dramatically expanded. The Oxford Companion to American Food and Drink will satiate this hunger for knowledge with fascinating entries on everything from the origin of Bloody Marys to vegetarianism. Placing American food and drink in context, this unique resource colorfully explains how the culinary world is influenced by American food, points out disappearing traditions and includes sidebars, definitions, bibliographies, and lists of popular festivals, museums, and websites for readers anxious to learn more about ... Read more
Product Details
Format
Paperback
Publication date
2009
Publisher
Oxford University Press Inc United States
Number of pages
720
Condition
New
Number of Pages
720
Place of Publication
New York, United States
ISBN
9780195387094
SKU
V9780195387094
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1
About Andrew F. Smith
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 author of several books on food, including The Tomato in America, Pure Ketchup, and Popped Culture: A Social History of Popcorn ... Read more
Reviews for Oxford Companion To American Food And D
Dive in anywhere in this smorgasbord and come up with a tasty morsel.
The Washington Post
Unique, fascinating, fun and indispensable, The Oxford Companion to American Food and Drink is a must for anyone interested in the food culture of America, from the professional chef to the food writer to the lover of the table.
Jacques Pépin, ... Read more
The Washington Post
Unique, fascinating, fun and indispensable, The Oxford Companion to American Food and Drink is a must for anyone interested in the food culture of America, from the professional chef to the food writer to the lover of the table.
Jacques Pépin, ... Read more