A Guide to World History

In 700 original, intriguing articles-from "Apple Pie" to "Zombie"--The Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. A collaboration of nearly 200 contributors from academia, industry, and the culinary world, the articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine. Although this is a scholarly work with a generous bibliography concluding every article, readers will be delighted and captivated by the entries' engaging anecdotes and informative sidebars.

This impressive reference contains well-researched entries, many written by specialists. The defining subject of food and culture allows a broad selection of topics; readers will delight in the variety offered, which includes scientific, historic, and anthropologic topics. National foods are listed in entries for the country or region, which cover history, geography, people, types of food produced, and historic and current dishes. National dishes are also included in entries on types of food, such as fish, eggs, wheat, and so on. Popular dishes, particularly those of the West, are featured, as are a broad variety of food-related topics such as aversion to food, modern packaging, and hunger strikes. A list of references accompanies each entry. The contributors are mainly American academics; others are historians, food historians, authors, and agricultural and other specialists in the US, Canada, and Europe.

this A-Z encyclopedia presents almost 300 wide-ranging entries that detail the culinary history of each topic; features "Useful Sources" section at the end of entries that compiles a list of books, CDs, journals, newspapers, and online databases and news sources for further research.

offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food.

The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present.

Larousse 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.

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, 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.

provides a broad and comprehensive collection of descriptive information regarding all the genres of Latino folklore in the United States, covering the traditions of Americans who trace their ancestry to Mexico, Spain, or Latin America; surveys all manner of topics and subject matter related to Latino folklore, covering the oral traditions and cultural heritage of Latin Americans from riddles and dance to food and clothing.

describes and explains the variety and commonalities in Latina/o culture, providing comprehensive coverage of a variety of Latina/o cultural forms--popular culture, folk culture, rites of passages, and many other forms of shared expression.

Provides a comprehensive, multidisciplinary view of Latin American history and culture from prehistoric times to the present. Covers cultural issues and includes numerous biographical profiles of important figures in politics, letters and the arts.

Provides access to "information about the fastest growing minority population in the United States. With an unprecedented scope and cutting-edge scholarship, the Encyclopedia draws together the diverse historical and contemporary experiences in the United States of Latinos and Latinas from Mexico, Puerto Rico, Cuba, the Dominican Republic, Central America, South America, Europe, Asia, and the Middle East. Over 900 A-to-Z articles written by academics, scholars, writers, artists, and journalists, address such broad topics as identity, art, politics, religion, education, health, and history.

Students and other readers will be able to trace the Latino presence through time per state through a chronology and historical overview and read about noteworthy Latinos in the state and the cultural contributions Latinos have made to communities in that state. All 50 states and the District of Columbia are covered in individual chapters. A chronology starts the chapter, giving the main dates of Latino presence and important events and population figures. The historical overview is the core of the chapter. Cultural contributions are showcased in the final section, followed by a bibliography. A selected bibliography and photos complement the chapters.