2005 Choice Outstanding Academic Title
2005 ALA/RUSA Outstanding Reference Source
2005 Booklist Editor's Choice for Best Reference
2004 Library Journal Best Reference
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. A collaboration of nearly 200 contributors from academia, industry, and the culinary world, the articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine. Although this is a scholarly work with a generous bibliography concluding every article, readers will be delighted and captivated by the entries' engaging anecdotes and informative sidebars.
The general conceptual categories of the work are: History, Geography, Ethnic and Cultural Cuisines, Food Staples, Cooked and Processed Foods, Beverages, Food and Culture, Holidays, Education and Food Writing, Cookbooks and Manuscripts, Food Corporations, Politics, Policies, and Issues, Science and Health, and Biographies.
