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The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author:
Publisher:
ISBN: 9780195175523
Category : Cooking, American
Languages : en
Pages :
Book Description

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author:
Publisher:
ISBN: 9780195175523
Category : Cooking, American
Languages : en
Pages :
Book Description


The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2182
Book Description
The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, 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. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author: Andrew F. Smith
Publisher:
ISBN: 9780195187595
Category : Beverages
Languages : en
Pages :
Book Description
Presenting some 800 separate entries, this encyclopedia explores the food, cookery styles & dining traditions that are significant for Americans.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 840
Book Description


The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author: Andrew F. Smith
Publisher: Oxford University Press, USA
ISBN: 9780195154375
Category : Cooking
Languages : en
Pages : 792
Book Description
"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005.

Oxford Encyclopedia of Food and Drink in America

Oxford Encyclopedia of Food and Drink in America PDF Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 850
Book Description


The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author:
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 790
Book Description


Catharine Parr Traill’s The Female Emigrant’s Guide

Catharine Parr Traill’s The Female Emigrant’s Guide PDF Author: Nathalie Cooke
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773549323
Category : Cooking
Languages : en
Pages : 556
Book Description
What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.

Street Food around the World: An Encyclopedia of Food and Culture

Street Food around the World: An Encyclopedia of Food and Culture PDF Author: Bruce Kraig
Publisher: ABC-CLIO
ISBN: 1598849557
Category : Cooking
Languages : en
Pages : 504
Book Description
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers

Cake: A Slice of History

Cake: A Slice of History PDF Author: Alysa Levene
Publisher: Hachette UK
ISBN: 1472226836
Category : History
Languages : en
Pages : 252
Book Description
If you have wondered about the stories behind the cakes made on the Great British Bake Off or the difference between a Victoria sandwich and a sponge cake (especially if Mary Berry or Nigella Lawson is not to hand), this is the book for you. Baking has always been about memories passed down through families and Alysa Levene will take you through this compelling social history of baking. 'My sister had three wedding cakes. Rather than spend a lot of money on a traditional cake she asked our grandmother, our mother, and our step-mother to make their signature bakes. My grandmother made the rich fruit cake she always baked at Christmas. My mother made a chocolate sponge which we called Queenie's Chocolate Cake after the great aunt who gave her the recipe; it appeared at almost every one of our birthdays in one guise or another. And finally, my step-mother made chocolate brownies (Nigella Lawson's recipe, if you'd like to know), whose sticky, pleasurable unctuousness is fully explained by the amount of butter they contain. 'In our family, as in many others, these familiar cakes are the makers of memories. My siblings and I took this idea into our adult lives, and now bake for our own families. But it wasn't until I developed an interest in the history of food that I started to think about the deeper significance of these tasty treats. What does cake mean for different people? How have we come to have such a huge variety of cakes? What had to happen historically for them to appear? And what can they tell us about the family, and women's roles in particular? I wrote this book to find out the answers.' What follows is a journey from King Alfred to our modern-day love of cupcakes, via Queen Victoria's patriotic sandwich, the Southern States of America, slavery and the spice trade, to the rise of the celebrity chef . . . and so much more.