The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America

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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.Amelia Simmons mentions blackfish in the first American cookbook, American Cookery (1796), though she does not comment on ... to improve the appliance, marketing the Waring Blender (originally Blendor) as a revolutionary bartending tool and meal ... By the 1950s, blender manufacturersa#39; cookbooks contained recipes for everything from soups and canapAcs to cakes and ... The standard blender consists of a covered jar (usually glass or, for bar use, metal) fitting securely on top of aanbsp;...

Title:The Oxford Encyclopedia of Food and Drink in America
Author: Andrew Smith
Publisher: - 2013-01-31

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