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The Oxford encyclopedia of food and drink in America

Author: Andrew F Smith; Oxford University Press.
Publisher: Oxford ; New York : Oxford University Press, ©2005.
Edition/Format:   Website : Document : Updating database   Continually Updated Resource   Computer File : EnglishView all editions and formats
Summary:
This online version includes over 700 articles that cover the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. Nearly 200 contributors discuss regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents relevant to American cuisine.
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Genre/Form: Electronic books
Dictionaries
Additional Physical Format: Print version:
Oxford encyclopedia of food and drink in America.
Oxford ; New York : Oxford University Press, ©2004
2 v. : ill. ; 29 cm.
(DLC) 2003024873
(OCoLC)53476629
Material Type: Document, Updating database, Internet resource
Document Type: Internet Resource, Computer File, Continually Updated Resource
All Authors / Contributors: Andrew F Smith; Oxford University Press.
ISBN: 0195187598 9780195187595
OCLC Number: 62085032
Notes: Title from home page (viewed Feb. 9, 2010).
Awards: Winner of Gourmand World Cookbook Awards (USA Only) (Wine Literature) 2004
Commended for Gourmand World Cookbook Awards (USA Only) (Culinary History) 2005
Commended for Gourmand World Cookbook Awards (USA Only) (Best Ckbk in the World) 2005
Short-listed for James Beard Foundation Book Awards (Reference Boty) 2005
Description: 1 online resource
Other Titles: Food and drink in America
Encyclopedia of food and drink in America
Responsibility: edited by Andrew F. Smith.
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Abstract:

The Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements that have affected the way Americans view, prepare, and consume food and drink.  Read more...

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An excellent job. The list of slang expressions once common in diners and the inventory of mock foods are riveting. Paul Freedman, TLS 'Fascinating, informative a wealth of information on every Read more...

 
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