The Oxford Companion to American Food and Drink

//The Oxford Companion to American Food and Drink// is not the type of book that one thinks to sit down and read from cover to cover, but is more likely considered an occasional reference. Anyone with an interest in food, however, will probably be unexpectedly drawn in by this book's inexhaustible collection of American food facts, stories, trivia, biographical entries, and photos--and once given a taste, they will want to come back for more. Did you know that Coca-Cola is the second-best-known term on earth ("OK" being the first), or that the prototype for the microwave oven was created in 1946? This massive food encyclopedia reveals these snippets of Americana, as well as details ranging from a comprehensive list of diner slang to the story of Piggly-Wiggly markets, and, of course, the history of apple pie. It also describes the Kellogg Company's roots in the Seventh-Day Adventist Church, how avocados came to be a symbol of California agriculture, and reveals that Haagen-Dazs ice cream was invented by an American who simply gave it a European-sounding name because he thought that it would sell better. In addition to food-specific facts, this book also contains a large collection of biographical entries that highlight both real and fictional American food legends. You will be enthralled as you read about early luminaries such as Sarah Tyson Rorer, a national food celebrity long before the inception of the Food Network, or Diamond Jim Brady, a self-made millionaire famous for indulging in feasts so outrageous that they often became spectator sports. The book also contains entries about modern American legends such as Julia Child, Wolfgang Puck, and Alice Waters and fictional food icons such as Betty Crocker and Aunt Jemima. While poring through this book you will find yourself whisked through the history of farm and labor unions, the rise of food safety regulations and the details of proper dining etiquette. You will also feast your eyes on an array of historical and modern photos featuring images of classic advertisements, culinary characters, vintage cookbook covers, and popular food and beverage preparations. Additionally, this book includes invaluable sections regarding food and literature, as well as links to American Culinary Associations and region-specific food history groups. Just when you feel that you've gorged yourself to capacity, unable to possibly absorb another tidbit of culinary information, you come to the book's appendix. Herein lies page after page of food and drink bibliographies, references, copious links to organizations, websites, museums, and periodicals--all relating to American food. If you are interested in food, //The Oxford Companion to American Food and Drink// is one reference book you simply should not be without. Whether your interest is in history and culture, or you simply want to impress your friends with your knowledge of obscure culinary trivia, this book will surely provide more than enough informa

Don't let "Oxford" scare you. Although amazingly researched and documented, the book is written for everyone who has eaten a twinkie to a buche du noel. Amazing history lessons on everything you like or dislike to eat. As a native marylander, i was happy to learn the derivation of "stuffed ham" A great gift for anyone who eats.

It's hard to put down - you can just open up to any page and find something interesting about food in American history - and drink too, of course. The foodie will absolutely adore having this book on their shelf! The illustrations and the historical images throughout are very interesting. The quality of the writing is excellent - I wouldn't expect anything less from Oxford. I'll be putting this right alongside my Oxford Companion to Wine!