Encyclopedias, Dictionaries & other Background Sources
The Business of Food: Encyclopedia of the Food and Drink IndustriesThe business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more.
The Oxford Companion to American Food and DrinkOffering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession.
The Oxford Encyclopedia of Food and Drink in America (2nd ed.)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.
The Oxford Handbook of Food HistoryThis book chronicles the history of food. It starts with the Columbian Exchange, a term coined in 1972 by the historian Alfred Crosby to refer to the flow of plants, animals and microbes across the Atlantic Ocean and beyond. It then explores the spice trade during the medieval period, the social biography and politics of food, and how food history is connected with race and ethnicity in the United States. The book also focuses on cookbooks as an important primary source for historians;
contemporary food ethics, ethical food consumerism, and “ethical food consumption”; the link between food and social movements; the emerging critical nutrition studies; the relationship between food and gender and how gender can enlighten the study of food activism; the relationship between food and religion; the debates over food as they have developed within geography in both the English- and French-speaking worlds; food history as part of public history; culinary tourism; national cuisines; food regimes analysis; how the Annales School in France has shaped the field of food history; the role of food in anthropology; a global history of fast food, focusing on the McDonald's story; industrial foods; and the merits of food studies and its lessons for sociology. In addition, the book assesses the impact of global food corporations' domination in the contemporary era, which in many ways can be seen as the equivalent of the European and American empire of the past.
A Cultural History of FoodA Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.
Encyclopedia of Food and CultureA three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others.
Encyclopedia of Human NutritionThe role of nutrition in improving quality of life and combating disease is undeniable -- and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition.
Encyclopedia of TaboosThe Encyclopedia of Taboos is a mine of unusual information from around the world, including a comprehensive analysis of individual taboos from the ancient world to the present day, covering both well- and lesser-known examples.
Food and Drink in American History: A "Full Course" EncyclopediaThis 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.
Food Cultures of the World EncyclopediaFilled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples.
From Famine to Fast Food : Nutrition, Diet, and Concepts of Health around the WorldA country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" disease.
World Food: An Encyclopedia of History, Culture, and Social Influence from Hunter-Gathers to the Age of GlobalizationComprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' MΘdici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Ethnic American Food Today: A Cultural EncyclopediaA three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines.
Larousse Gastronomique : the World's Greatest Culinary EncyclopediaLarousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.
Oxford Companion to Italian FoodThe Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more.
Eating Your Words : 2000 Words to Tease Your Taste BudsHere is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic for The New York Times, covers everything from bird's nest soup to Trockenbeerenauslese in this wonderfully informative food lexicon
Food in Time and Place; the American Historical Association Companion to Food HistoryFood 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.
A Dictionary of Food and NutritionThis dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms.
Food a Dictionary of Literal and Nonliteral Terms. 2000.This dictionary explores the relationship between the literal and the nonliteral (idiomatic and metaphorical) language of the cooking and eating of food. Each entry contains a description of the historical background of each of the two types of language, and the works that record the terms.
WhatAmIEating.comSearchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Bibliography of New Orleans CookbooksThis annotated bibliography is a continuing list of New Orleans cookbooks dating from the earliest to be found (1885) to the present. We -- the New Orleans Culinary History Consortium -- have defined our project to include all books about New Orleans food.
Food History: A Bibliographic DatabaseThe Food Bibliography is an on-line resource providing a growing data base of bibliographic materials for researchers in the field of food history and, more generally, food studies.
Philosophy of Food Project BibliographyThe Philosophy of Food Project is housed in the Department of Philosophy and Religion at the University of North Texas. It aims to disseminate information about the philosophical investigation of food; increase the visibility of food as a topic for philosophical research; serve as a resource for researchers, teachers, students, and the public; galvanize a community of philosophers working on food issues; and help raise the level of public discourse about food, agriculture, animals, and eating.
St. Joseph's Table BibliographyThe St. Joseph's Table is a ritual meal done by Sicilians and Sicilian-Americans in fulfillment of a promise made to St. Joseph for his assistance in a time of family or personal crises.