The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America
Author: Andrew Smith
Publisher:
Total Pages: 2556
Release: 2013-01-31
Genre: Business & Economics
ISBN: 0199734968

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.

Sturtevant's Notes on Edible Plants

Sturtevant's Notes on Edible Plants
Author: Edward Lewis Sturtevant
Publisher:
Total Pages: 718
Release: 1919
Genre: Botany
ISBN:

Plants, edible -- dictionaries -- biographies of Edward Lewis Sturtevant: p.1-11.

Retailing and the Language of Goods, 1550-1820

Retailing and the Language of Goods, 1550-1820
Author: Nancy Cox
Publisher: Routledge
Total Pages: 272
Release: 2016-03-03
Genre: History
ISBN: 131706450X

In this book the author explores the various meanings assigned to goods sold retail from 1550 to 1820 and how their labels were understood. The first half of the book focuses on these labels and on mercantile language more broadly; how it was used in trade and how lexicographers and others approached what, for them, were new vocabularies. In the second half, the author turns to the goods themselves, and their relationships with terms such as ’luxury’, ’choice’ and ’love’; terms that were used as descriptors in marketing goods. The language of objects is a subject of ongoing interest and the study of consumables opens up new ways of looking at the everyday language of the early modern period as well as the experiences of trade and consumption for both merchant and consumer.

Authenticity in the Kitchen

Authenticity in the Kitchen
Author: Richard Hosking
Publisher: Oxford Symposium
Total Pages: 455
Release: 2006
Genre: Cooking
ISBN: 1903018471

The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.