University of Oxford

The Oxford Encyclopedia of Food and Drink in America: 3-Volume Set



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The Oxford Encyclopedia of Food and Drink in America: 3-Volume Set

The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine.In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America 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 have also been added, as have a substantial number of biographies of culinary personalities
All bibliographies and non-historical entries have been revisited for updating.

ISBN 0199734968

Author:
Andrew Smith

Publisher:
Oxford University Press

Rank: 54 (3)
– Amazon: 2.7 (3)

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