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The Oxford Encyclopedia Of Food And Drink In America A J
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Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew F. Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew F. Smith and published by Oxford University Press, USA. This book was released on 2004 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.
Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew F. Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew F. Smith and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Encyclopedia of Food and Drink in America: A-J by :
Download or read book The Oxford Encyclopedia of Food and Drink in America: A-J written by and published by . This book was released on 2004 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew F. Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew F. Smith and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting some 800 separate entries, this encyclopedia explores the food, cookery styles & dining traditions that are significant for Americans.
Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew F. Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew F. Smith and published by Oxford University Press, USA. This book was released on 2004 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press on Demand. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Book Synopsis Fruit, Fiber, and Fire by : William R. Carleton
Download or read book Fruit, Fiber, and Fire written by William R. Carleton and published by U of Nebraska Press. This book was released on 2021-06 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit, Fiber, and Fire explores the industrialization of apples, cotton, and chile to illustrate how agriculture has spurred migrations of plants and people and in turn shaped the culture of twentieth-century New Mexico.
Book Synopsis The Encyclopedia of American Food & Drink by : John F. Mariani
Download or read book The Encyclopedia of American Food & Drink written by John F. Mariani and published by Lebhar-Friedman. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the newly updated, revised and retitled The Encyclopedia of American Food and Drink , author John F. Mariani greatly expands upon his 1983 classic.
Download or read book Jungle written by Patrick Roberts and published by Basic Books. This book was released on 2021-09-14 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A bold, ambitious and truly wonderful history of the world"—Peter Wohlleben, author of The Hidden Life of Trees From the age of dinosaurs to the first human cities, a groundbreaking new history of the planet that tropical forests made. To many of us, tropical forests are the domain of movies and novels. These dense, primordial wildernesses are beautiful to picture, but irrelevant to our lives. Jungle tells a different story. Archaeologist Patrick Roberts argues that tropical forests have shaped nearly every aspect of life on earth. They made the planet habitable, enabled the rise of dinosaurs and mammals, and spread flowering plants around the globe. New evidence also shows that humans evolved in jungles, developing agriculture and infrastructure unlike anything found elsewhere. Humanity’s fate is tied to the fate of tropical forests, and by understanding how earlier societies managed these habitats, we can learn to live more sustainably and equitably today. Blending cutting-edge research and incisive social commentary, Jungle is a bold new vision of who we are and where we come from.
Book Synopsis The World of Antebellum America [2 volumes] by : Alexandra Kindell
Download or read book The World of Antebellum America [2 volumes] written by Alexandra Kindell and published by Bloomsbury Publishing USA. This book was released on 2018-09-20 with total page 1083 pages. Available in PDF, EPUB and Kindle. Book excerpt: This set provides insight into the lives of ordinary Americans free and enslaved, in farms and cities, in the North and the South, who lived during the years of 1815 to 1860. Throughout the Antebellum Era resonated the theme of change: migration, urban growth, the economy, and the growing divide between North and South all led to great changes to which Americans had to respond. By gathering the important aspects of antebellum Americans' lives into an encyclopedia, The World of Antebellum America provides readers with the opportunity to understand how people across America lived and worked, what politics meant to them, and how they shaped or were shaped by economics. Entries on simple topics such as bread and biscuits explore workers' need for calories, the role of agriculture, and gendered divisions of labor, while entries on more complex topics, such as aging and death, disclose Americans' feelings about life itself. Collectively, the entries pull the reader into the lives of ordinary Americans, while section introductions tie together the entries and provide an overarching narrative that primes readers to understand key concepts about antebellum America before delving into Americans' lives in detail.
Book Synopsis Encyclopedia of American Food and Drink by : John F. Mariani
Download or read book Encyclopedia of American Food and Drink written by John F. Mariani and published by Bloomsbury Publishing USA. This book was released on 2014-02-04 with total page 1092 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Book Synopsis “All-Electric” Narratives by : Rachele Dini
Download or read book “All-Electric” Narratives written by Rachele Dini and published by Bloomsbury Publishing USA. This book was released on 2021-10-07 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2023 Emily Toth Award for Best Single Work in Women's Studies “All-Electric” Narratives is the first in-depth study of time-saving electrical appliances in American literature. It examines the literary depiction of refrigerators, vacuum cleaners, oven ranges, washing machines, dryers, dishwashers, toasters, blenders, standing and hand-held mixers, and microwave ovens between 1945, when the “all-electric” home came to be associated with the nation's hard-won victory, and 2020, as contemporary writers consider the enduring material and spiritual effects of these objects in the 21st century. The appropriation and subversion of the rhetoric of domestic electrification and time-saving comprises a crucial, but overlooked, element in 20th-century literary forms and genres including Beat literature, Black American literature, second-wave feminist fiction, science fiction, and postmodernist fiction. Through close-readings of dozens of literary texts alongside print and television ads from this period, Dini shows how U.S. writers have unearthed the paradoxes inherent to claims of appliances' capacity to “give back” time to their user, transport them into a technologically-progressive future, or “return” them to some pastoral past. In so doing, she reveals literary appliances' role in raising questions about gender norms and sexuality, racial exclusion and erasure, class anxieties, the ramifications of mechanization, the perils and possibilities of conformity, the limitations of patriotism, and the inevitable fallacy of utopian thinking-while both shaping and radically disrupting the literary forms in which they operated.
Book Synopsis Food in Time and Place by : Paul Freedman
Download or read book Food in Time and Place written by Paul Freedman and published by University of California Press. This book was released on 2014-10-31 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Book Synopsis Food and Drink in American History [3 volumes] by : Andrew F. Smith
Download or read book Food and Drink in American History [3 volumes] written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-10-28 with total page 2304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Book Synopsis A Cultural History of Plants in the Modern Era by : Stephen Forbes
Download or read book A Cultural History of Plants in the Modern Era written by Stephen Forbes and published by Bloomsbury Publishing. This book was released on 2023-12-14 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Cultural History of Plants in the Modern Era covers the period from 1920 to today - a time when population growth, industrialization, global trade, and consumerism have fundamentally reshaped our relationship with plants. Advances in agriculture, science, and technology have revolutionised the ways we feed ourselves, whilst urbanization and industrial processing have reduced our direct connection with living plants. At the same time, our understanding of both ecology and conservation have greatly increased and our appreciation of the meanings and aesthetics of plants continue to suffuse art and everyday culture. The modern era has witnessed a revolution in both the valuation and the destruction of the natural world - more than ever before, we understand that the vitality of our relationship with plants will shape our future. The 6 volume set of the Cultural History of Plants presents the first comprehensive history of the uses and meanings of plants from prehistory to today. The themes covered in each volume are plants as staple foods; plants as luxury foods; trade and exploration; plant technology and science; plants and medicine; plants in culture; plants as natural ornaments; the representation of plants. Stephen Forbes is an independent scholar and writer, based in Australia. Volume 6 in the Cultural History of Plants set. General Editors: Annette Giesecke, University of Delaware, USA, and David Mabberley, University of Oxford, UK.
Download or read book BakeWise written by Shirley O. Corriher and published by Simon and Schuster. This book was released on 2008-10-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
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