The Oxford Encyclopedia of Food and Drink in America

Second Edition

Editor-in-chief: Andrew Smith and Editorial Board member Bruce Kraig

Over 1400 comprehensive entries on food history, events, inventions, and social movements
Based on the Oxford Encyclopedia of Food and Drink in America and the Oxford Companion to American Food and Drink
Offers reliable source in the expanding field of food studies
"Sidebar" articles featuring historical tidbits
Includes appendices listing major food organizations, museums, library collections, etc.
Invaluable bibliographies and suggestions for further reading for each article aid research
Cross-references and an analytical index

The Oxford Encyclopedia of Food and Drink in America

Second Edition

Editor-in-chief: Andrew Smith and Editorial Board member Bruce Kraig

Description

The Oxford Encyclopedia of Food and Drink in America, originally published in September 2004 and with 5,000 copies sold to date, 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, from the extravagant feasts of the Gilded Age to the diet fads of the nineties. The thoroughly updated new edition captures the shifting American perspective on food and ensures that this title is both the most authoritative and the most current reference work on American cuisine.

The second edition of the Encyclopedia reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regional cuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to new crazes for such cuisines as Southwestern sushi and Filipino hamburgers. These timely trends and topics have been newly incorporated into the new edition of the Encyclopedia, adding one volume and over 300 new entries on these and other subjects such 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, also edited by Andy Smith, have been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisited for updating.

The Oxford Encyclopedia of Food and Drink in America

Second Edition

Editor-in-chief: Andrew Smith and Editorial Board member Bruce Kraig

The Oxford Encyclopedia of Food and Drink in America

Second Edition

Editor-in-chief: Andrew Smith and Editorial Board member Bruce Kraig

Author Information

Editor-in-chief: Andrew Smith, The New School, New York, and Editorial Board member 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.

Contributors:

Editorial Board

Andrew F. Smith (editor in chief)
Bruce Kraig

Contributors

Over 200 contributors; see separate document for full directory of contributors

The Oxford Encyclopedia of Food and Drink in America

Second Edition

Editor-in-chief: Andrew Smith and Editorial Board member Bruce Kraig

From Our Blog

A quiz on the history of sandwiches

August in National Panini month, honoring the lightly grilled, trendy sandwich that Americans have come to love over that past few decades. Instead of just focusing on just one sandwich though, we would like to present the entirety of the sandwich universe.

Posted on August 21, 2013

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A quiz on Prohibition

How much do you know about the era of Prohibition, when gangsters rose to power and bathtub gin became a staple? 2013 marks the 80th anniversary of the repeal of the wildly unpopular 18th amendment, initiated on 17 February 1933 when the Blaine Act passed the United States Senate. To celebrate, test your knowledge with this quiz below, filled with tidbits of 1920s trivia gleaned from The Oxford Encyclopedia of Food and Drink in America: Second Edition.

Posted on February 17, 2013

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Ten things you didn't know about Thanksgiving

With Thanksgiving quickly approaching in the United States, we thought that it would be interesting to highlight 10 fun facts on the holiday from the newly released The Oxford Encyclopedia of Food and Drink in America, Second Edition. Additionally, you will find an interview with Editor in Chief Andrew Smith dispelling common myths associated with the origin of Thanksgiving.

Posted on November 21, 2012

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Pomegranates: did you know'¦

November is National Pomegranate Month and we thought it'd be interesting to highlight the fascinating history of this fruit. Here are some fun facts from The Oxford Encyclopedia of Food and Drink in America, Second Edition, edited by Andrew F. Smith. Plus, the 'Pomegranates' entry in the Encyclopedia by David Karp.

Posted on November 26, 2012

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