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Displaying 1 to 10 of 476

The Oxford companion to food

by:Davidson, Alan, 1924-2003

"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.

Editions:42  Date:1999 - 2014  Genre(s):Encyclopedias, Encyclopedias, Reference works, Reference works


The new encyclopedia of Southern culture

by:University of Mississippi

Volume 2: Geography. This volume addresses general topics of cultural geographic interest, such as Appalachia, exiles and expatriates, Latino and Jewish populations, migration patterns, and the profound Disneyfication of central Florida. Entries with a more concentrated focus examine major cities, such as Atlanta, New Orleans, and Memphis; the influence of black and white southern migrants on northern cities; and individual subregions, such as the Piedmont, Piney Woods, Tidewater, and Delta. Putting together the disparate pieces that make up the place called "the South," this volume sets the scene for the discussions in all the other volumes of The New Encyclopedia of Southern Culture.

Editions:14  Date:2006 - 2008  Genre(s):Encyclopedias, Cookbooks, Reference works, Cookbooks, Reference works


A companion to California wine : an encyclopedia of wine and winemaking from the mission period to the present

by:Sullivan, Charles L. (Charles Lewis), 1932-

"Sullivan's encyclopedic handbook traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics. All aspects of wine are included, and wine production from vine propagation to bottling is described in straightforward language. There are entries for some 750 wineries, both historical and contemporary; for more than 100 wine grape varieties, from Aleatico to Zinfandel; and for wine types from claret to vermouth - all given in a historical context."--Jacket.

Editions:6  Date:1998  Genre(s):Encyclopedias


Encyclopedia of food and culture

by:Katz, Solomon H., 1939-

"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004. This Dartmouth Medal winning 3 volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The EncyclopediaŹ¼s multidisciplinary articles range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index. Systematic outline of contents: Foods: staple foods, Foods: cooked, processed & prepared, Icon foods and superfoods, Beverages, Food production, Food storage, Food Distribution, Food preparation, processing & disposal, Food consumption, The premodern world, Regions, cultures & groups, Human evolution, Nutrition, health & food sciences, Biological basis of nutrition & digestion, Psychology of eating, Diet, Constituents of food, Conditions, disorders & diseases, Hunger, Policy, Food & society, Religion, Feasts, festivals & fasts, Food as Symbol & commodity, Writing about food, Study of food, Biographies.

Editions:17  Date:2002 - 2003  Genre(s):Encyclopedias, Encyclopedias, Encyclopedia


Encyclopedia of pasta

by:Zanini De Vita, Oretta, 1936-

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names for the same pasta, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Editions:10  Date:2009  Genre(s):History, Encyclopedias, Encyclopedias


Encyclopedia of junk food and fast food

by:Smith, Andrew F., 1946-

This ready reference explores the American obsession with junk food and fast food through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more.

Editions:8  Date:2006  Genre(s):Encyclopedias, Encyclopedias


Foods & nutrition encyclopedia

"Covers the whole gamut of the three-pronged subject, foods-nutrition-health." Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries. While a few entries are several pages long, most are brief and concise. Tables, illustrations, cross references. Index.

Editions:7  Date:1983 - 1994  Genre(s):Encyclopedias, Encyclopedia, Dictionaries, Dictionaries, Reference works



by:University of Mississippi

This 7th volume of The New Encyclopedia of Southern Culture marks the first encyclopedia on the food cultures of the South. Articles explore not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities.

Editions:17  Date:2006 - 2011  Genre(s):Encyclopedias, Encyclopedias


Encyclopedia of kitchen history

by:Snodgrass, Mary Ellen

"From the discovery of fire to the latest space mission, the Encyclopedia of Kitchen History brings together the rich diversity of kitchen history in one accessible volume. Students, researchers, scholars, and culinary aficionados- from beginners to experts- will find this Encyclopedia to be a fascinating look into the history of the kitchen from the foodstuffs prepared to the tools and implements used as well as the innovators who shaped its function and utility"--Publisher's blurb.

Editions:11  Date:2003 - 2005  Genre(s):History, Encyclopedias, Encyclopedias


Encyclopedia of foods : a guide to healthy nutrition

by:University, of California Los Angeles

The definitive resource for what to eat for maximum health, as detailed by medical and nutritional experts, "Encyclopedia of Foods" makes the connection between health, disease, and the food people eat.

Editions:16  Date:2001 - 2008  Genre(s):Encyclopedias, Encyclopedias


Displaying 1 to 10 of 476