Food and Drink in American History: A "Full Course" Encyclopedia [3 volumes]

by Andrew F. Smith

Overview

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.

Product Details

ISBN-13:	9798216085478
Publisher:	Bloomsbury Publishing
Publication date:	10/28/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	1720
File size:	36 MB
Note:	This product may take a few minutes to download.
Age Range:	7 - 17 Years

About the Author

Andrew F. Smith has taught the history of American food and drink at the New School University in New York, NY, for the past 18 years.
Andrew F. Smith teaches American food history, contemporary food controversies, and professional food writing in the Food Studies Department at the New School in Manhattan.

Table of Contents

VOLUME 1
Alphabetic List of Entries,
Guide to Related Topics,
Preface,
Chronology,
Food and Drink in American History, [A–L],
Index,
VOLUME 2
Alphabetic List of Entries,
Guide to Related Topics,
Food and Drink in American History, [M–Z],
Index,
VOLUME 3
List of Primary Sources,
Introduction,
Documents, 1539–2010,
Glossary,
Appendices,
A. Food History Organizations and Associations,
B. Important Culinary History Listservs and Websites,
C. Food Newsletters, Periodicals, Journals, and Magazines,
D. Libraries with Large Culinary or Agriculture-Related Collections,
E. Food-Related Museums,
F. Universities with Food Studies Programs,
Selected Bibliography,
About the Author and Contributors,
Index,

Editorial Reviews

"Teachers and libraries that support general history enthusiasts will find a lot of use for this work." - School Library Journal

"[T]he historical recipes and primary sources . . . are unique and useful for research projects. . . . Food and Drink in American History is recommended for culinary, sociology, U.S. history, and nutrition collections." - Booklist

"These articles are readable and compact yet full of information. . . . A useful set for libraries supporting those involved or interested in food studies, U.S. history, cooking, nutrition, and sociology." - Library Journal

"This is an entertaining and useful resource for school, public, and academic libraries." - ARBA

"Not only is Food and Drink in America: A Full Course Encyclopedia of interest to those studying American history and aspects of food, diet and food technology . . . it is ideal for usage in a library, particularly of a college dealing with catering, food technology or history." - Reference Reviews

From the Publisher