The Oxford Companion to American Food and Drink (Oxford Companions)

A sweeping reference work on food and drink in America, with fascinating entries on everything from the history of White Castle to the origin of the Bloody Mary, The Oxford Companion to American Food and Drink provides more than a thousand concise, authoritative, and exuberant entries, beautifully illustrated with hundreds of historical photographs and sixteen pages of color plates. This entertaining and informative reference serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. The Companion offers delightful entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. Readers will find fascinating discussions of Applejack and apple pie, barbecue and baked Alaska, Dairy Queen and Delmonicos, lemonade and licorice, mayonnaise and marshmallow fluff, Popcorn and pretzels, spinach and Spam, vegetarianism and Velveeta. The volume also includes informative lists of food websites, museums, periodicals, organizations, and festivals. Ideal for the food enthusiast and food scholar alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most - food!

The Oxford Companion to American Food and Drink

Cookbooks, Food & Wine

SMITH, ANDREW F.

Cooking Education & Reference

Oxford University Press

This book provides anesthetists, intensivists and other critical care staff with a comprehensive resource that offers ways of improving communication in everyday clinical practice, and provides practical communication tools that can be used in difficult or unfamiliar circumstances. It demonstrates how communication can be structured to improve patient care and safety with numerous practical examples and vignettes illustrating how the concepts discussed can be integrated into clinical practice, and presents ideas in a way that enhances clinical interactions with patients and colleagues and facilitate the teaching of trainees. Edited by practicing anesthetists with particular expertise in teaching communication, and with contributions from expert clinicians based in North America, Europe and Australasia, this book will stimulate and complement the development of comprehensive resources for communication skills teaching in anesthesia and other related professional groups.

Handbook of Communication in Anaesthesia & Critical Care: A Practical Guide to Exploring the Art

Medical Books

Cyna, Allan M.

Andrew, Marion I.

Tan, Suyin G. M.

Medicine

Explores the life of the scientist, religious leader, and talented flimflam man who, in addition to selling medical degrees, advanced his cause by befriending the founder of Mormon church, Joseph Smith

The Saintly Scoundrel: The Life and Times of Dr. John Cook Bennett

Religion & Spirituality

Christian Books & Bibles

University of Illinois Press

A culinary history of the protein-laden legume follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across America, and highlights the peanut's pioneers, economic influences, and role in health trends.

Peanuts: The Illustrious History of the Goober Pea (The Food Series)

“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.

The Turkey: AN AMERICAN STORY (The Food Series)

Cooking by Ingredient

From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. This book traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup, and the great tomato mania of the 1820s and 1830s.

The Tomato in America: Early History, Culture, and Cookery

A culinary history of the protein-laden legume, this work follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on supermarket shelves. It highlights the peanut's role in the ways economic distress, wartime conditions, and health trends reflect and inform our culinary landscape.

“Talking turkey” about the bird you thought you knewFondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay.   As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted.  The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe.  From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.

A historian’s new look at how Union blockades brought about the defeat of a hungry Confederacy In April 1861, Lincoln ordered a blockade of Southern ports used by the Confederacy for cotton and tobacco exporting as well as for the importation of food. The Army of the Confederacy grew thin while Union dinner tables groaned and Northern canning operations kept Grant’s army strong. In Starving the South, Andrew Smith takes a gastronomical look at the war’s outcome and legacy. While the war split the country in a way that still affects race and politics today, it also affected the way we eat: It transformed local markets into nationalized food suppliers, forced the development of a Northern canning industry, established Thanksgiving as a national holiday and forged the first true national cuisine from the recipes of emancipated slaves who migrated north. On the 150th anniversary of the Battle of Fort Sumter, Andrew Smith is the first to ask “Did hunger defeat the Confederacy?”.

Starving the South: How the North Won the Civil War

History

Americas

St.Martin's Press

Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for similar disastrous consequences. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more.
Interest in these topics is high. This informative and fascinating work, with entries on current controversies such as mad cow disease and factory farming, the food pyramid, movie tie-ins, and marketing to children, will be highly useful for reports, research, and browsing. It takes readers behind the scenes, examining the significance of such things as uniforms, training, packaging, and franchising. Readers of every age will also enjoy the nostalgia factor, learning about the background of iconic drive-ins, the story behind the mascots, facts about their favorite candy bar, and collectables. Each entry ends with suggested reading. Besides an introduction, a timeline, glossary, bibliography, resource guide, and photos enhance the text. Sample entries: A&amp;W Root Beer; Advertising; Automobiles; Ben &amp; Jerry's; Burger King; Carhops; Center for Science in the Public Interest; Christmas; Cola Wars; Employment; Fair Food; Fast Food Nation; Hershey, Milton; Hollywood; Injury; Krispy Kreme; Lobbying; Nabisco; Obesity; PepsiCo; Salt; Soda Fountain; Teen Hangouts; Vegetarianism; White Castle; Yum! Brands, Inc.

Encyclopedia of Junk Food and Fast Food

Greenwood

See the best price to sell, buy, or rent books by SMITH, ANDREW F.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by SMITH, ANDREW F.

See the best price to sell, buy, or rent books by SMITH, ANDREW F.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Oxford Companion to American Food and Drink

Handbook of Communication in Anaesthesia & Critical Care: A Practical Guide to Exploring the Art

The Saintly Scoundrel: The Life and Times of Dr. John Cook Bennett

Peanuts: The Illustrious History of the Goober Pea (The Food Series)

The Turkey: AN AMERICAN STORY (The Food Series)

The Tomato in America: Early History, Culture, and Cookery

Peanuts: The Illustrious History of the Goober Pea (The Food Series)

The Turkey: AN AMERICAN STORY (The Food Series)

Starving the South: How the North Won the Civil War

Encyclopedia of Junk Food and Fast Food