Offering 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. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most-food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking an eating for the last three centuries should own the Oxford Companion to American Food and Drink. BL Nearly 1,000 articles on American food and drink, from the curious to the commonplace BL Beautifully illustrated with hundreds of historical photographs and color images BL Includes informative lists of food websites, museums, organizations, and festivals

This book is not only about Vietnamese cuisine, but also about memories associated with these foods. In my homeland (as in my adopted country), the big events in people's lives are associated with foods.
The recipes in this book are both simple and elegant. There are recipes easy enough for the beginner but some to challenge even the advanced cook. All the recipes will benefit anyone who likes to eat healthier foods without compromising taste. They are also designed so the cook doesn't have to spend a fortune to achieve the desired results. The recipes are tied together with memories, stories of people and places I knew in Vietnam. These stories are an attempt, in part, to share with my American family and friends where I came from and the evolution of my cooking style.

This book is sure to become the most useful in your cookery library. One that you will refer to again and again, because after all, you made it -- a collection of your favourite recipes in one cookbook. Even if you are just starting on the adventure of cooking, you will feel at home with this book beside you. So have fun -- write, cut and paste together a journal of your favourite recipes, or pass it around to family and friends and create a book that will last a lifetime.

Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.

Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.

The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.

From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange a sharing of ideas and culture as much as ingredients and flavors lies just beneath the surface of our daily snacks, soups, and suppers.

Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy."

Bad food has a history. "Swindled" tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. "Swindled" gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder.

Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As "Swindled" reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London.

Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, "Swindled" ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets and the refrigeration systems that are used to operate them to reduce carbon emissions and to improve food temperature control. Sustainable Retail Refrigeration draws together world experts on retail refrigeration. In a single resource, the authors cover the latest technologies and best current knowledge in the field. With increasing concerns about energy use and global warming gasses, retailers are increasingly being called to account for their actions. Sustainable Retail Refrigeration is a valuable reference to manufacturers, managers and policy makers, incorporating both a design and an operational perspective.

Written in a style similar to that of Nigel Slater s multi-award-winning food memoir Toast, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?

Eating for England is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on amongst other things dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence.

Written in Nigel Slater s trademark readable style, Eating for England highlights our idiosyncratic attitude towards the fine art of dining."

Laurie Colwin once said: "People who like to cook like to talk about food. Without one cook giving another cook a tip or two, human life might have died out a long time ago." Too little attention is given over to these silent players responsible for influencing the recipes we enjoy the most and getting them on the table. This compilation finally addresses that injustice in an amusing and compelling 'who's who', which will appeal to all those foodies that like to know from where (or rather whom) their food is coming.

We didn't always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, "haute cuisine," the weight-loss diet, and much else besides. "Aguecheek's Beef, Belch's Hiccup" tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare's "Twelfth Night," this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things--from a symbol of prestige and sociability to a cause for religious and economic struggle--but always represented the primacy of materiality in life.Peppered with illustrations and a handful of recipes, "Aguecheek's Beef, Belch's Hiccup" will appeal to anyone interested in early modern literature or the history of food.

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

Your morning flat-white helped shape the modern world 'Elegantly written, witty and so wide in scope, so rich in detail and so thought provoking' Joanna Blythman It may seem like just a drink, but coffee's dark journey from the highlands of Ethiopia to the highstreets of every town in the country links alchemy and anthropology, poetry and politics, science and slavery. Plots have been hatched, blood spilled and governments toppled to keep your mug filled with fresh espresso. In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past, its perilous corporate present, and the environmental destruction which could limit its future, revealing the shocking exploitation at the heart of the industry.