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 also edited
the highly acclaimed 2-volume Encyclopedia of Food and Drink in
America and has written several books on food, including
The Tomato in America, Pure Ketchup, Popped Culture: A Social
History of Popcorn in America.
"Nearly 700 pages of Americana on the table, this reference work is
the gift for the culinary student, chef or Food Network groupie on
your list. It's fun to flip through - 'the mimosa is one of
America's first designer cocktails' - or burrow into (the 'pies and
tarts' entry goes on for three pages)."--The Denver Post
"Clearly written and concisely presented, this volume will be an
affordable multidisciplinary resource"--School Library Journal
"When it comes to American food, there's no better resource than
the new Oxford Companion to American Food and Drink.This
monster-size tome weighs enough to work your biceps and contains
more than 1,000 entries that should answer every last one of your
culinary curiosities."-New York Post
"Amateur and professional food historians will join lovers of
culinary trivia in alternately marveling and chuckling over The
Oxford Companion to American Food and Drink, which tells just about
everything you ever wanted to know on the subject, and then
some.... Overall, it's a fun and informative read."--San Francisco
Chronicle
"Whether you want to learn for learning's sake, dazzle friends with
observations on the cocktail you're holding ("Did you know that
Bourbon is a style of whiskey that can legally be made only in the
United States?") or beef up your chances on a game show ("I'll take
'Drive-Ins' for $100, Alex"), editor Andrew F. Smith's efforts
should not fail to deliverMany reference books fall short because
they're, well, b-o-r-i-n-g. This one isn't."--Chicago Tribune
"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, star of Fast
Food My Way and author of The Apprentice
"Here are the facts. This impressive Oxford Companion presents a
complex subject without fuss or frills."--Anne Willan, director of
La Varenne at Château du Feÿ, author of La Varenne Pratique and The
Good Cook
"I've always wondered what American food and drink was exactly. Now
that I've read the Oxford Companion, it's clear and understandable.
And what a story! Filled with unusual twists and turns and peopled
with ordinary and extraordinary cooks, chefs, farmers, inventors,
scientists, restauranteurs, and entrepreneurs, I found it, like
good food, quite irresistible."--Burt Wolf
"Erudite, witty, and stuffed with gems"--The Daily Telegraph
(London)
"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, star of Fast
Food My Way, and author of The Apprentice
"Here are the facts. This impressive Oxford Companion presents a
complex subject without fuss or frills."--Anne Willan, director of
La Varenne at Château du Feÿ, author of La Varenne Pratique and The
Good Cook
"Nearly 700 pages of Americana on the table, this reference work is
the gift for the culinary student, chef or Food Network groupie on
your list. It's fun to flip through - 'the mimosa is one of
America's first designer cocktails' - or burrow into (the 'pies and
tarts' entry goes on for three pages)."--The Denver Post
"Amateur and professional food historians will join lovers of
culinary trivia in alternately marveling and chuckling over The
Oxford Companion to American Food and Drink, which tells just about
everything you ever wanted to know on the subject, and then
some.... Overall, it's a fun and informative read."--San Francisco
Chronicle
"Whether you want to learn for learning's sake, dazzle friends with
observations on the cocktail you're holding ("Did you know that
Bourbon is a style of whiskey that can legally be made only in the
United States?") or beef up your chances on a game show ("I'll take
'Drive-Ins' for $100, Alex"), editor Andrew F. Smith's efforts
should not fail to deliverMany reference books fall short because
they're, well, b-o-r-i-n-g. This one isn't."--Chicago Tribune
"When it comes to American food, there's no better resource than
the new Oxford Companion to American Food and Drink.This
monster-size tome weighs enough to work your biceps and contains
more than 1,000 entries that should answer every last one of your
culinary curiosities."-New York Post
"I've always wondered what American food and drink was exactly. Now
that I've read the Oxford Companion, it's clear and understandable.
And what a story! Filled with unusual twists and turns and peopled
with ordinary and extraordinary cooks, chefs, farmers, inventors,
scientists, restauranteurs, and entrepreneurs, I found it, like
good food, quite irresistible."--Burt Wolf
"Clearly written and concisely presented, this volume will be an
affordable multidisciplinary resource"--School Library Journal
"Erudite, witty, and stuffed with gems"--The Daily Telegraph
(London)
"Nearly 700 pages of Americana on the table, this reference work is
the gift for the culinary student, chef or Food Network groupie on
your list. It's fun to flip through - "the mimosa is one of
America's first designer cocktails" - or burrow into (the "pies and
tarts" entry goes on for three pages)."--Esquire
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