The Oxford encyclopedia of food and drink in America /

The second edition (1st ed., CH, Apr'05, 42-4346) of this popular reference work is bigger and better than ever, with a third volume added (2,508 pages total) and almost 70 percent more articles (1,300-plus versus 770). Looking only at the entries under the letter S, most of the original ones appear to be unchanged from the previous edition. A few subjects have been removed (e.g., shoat, slicers, suet), but the many new entries added far outweigh them. Again, looking only at the letter S, many of the new topics focus on specific items of seafood (salmon, sea urchin, sushi), cities (San Francisco, Savannah), specific restaurant chains (Sbarro, Subway), and individuals (Mimi Sheraton, Andre Soltner). As with the previous edition, articles range from a paragraph (Mulligan stew) to several pages (food transportation). Black-and-white photos and illustrations are interspersed somewhat sparingly (no food porn here). All entries are signed, most include a bibliography, and many have see also references as well. At the end of the third volume, several useful appendixes present lists of food-related periodicals and websites, major library collections, and food-related museums and organizations. Overall, this is a terrific resource for students, researchers, and gastronomes, offering information on a wide range of US food and drink terms and concepts. Summing Up: Highly recommended. Lower-level undergraduates and above; general readers. S. Hurst Miami University

*Starred Review* Food, glorious food is presented here in an informative and entertaining three-volume set. An update to the 2004 edition, this revision adds more than 500 new entries, and updates previous entries with current information. Culinary profiles of 30 American cities are also included. New topics cover the rise in popularity of organic farming and foods, the locavore movement, and food imports. The A-Z entries focus on particular foods and drinks, such as Acorn, Bialy, and Supawn; more general categories, such as Ale and Cake; and numerous American brands and companies. There are also brief biographies (Graham Kerr, Marion Nestle, Alice Waters) and descriptions of products and equipment (Dishwashing and cleaning up, Slow cooker). The signed entries range from a few paragraphs to several pages, and see also references are plentiful. Black-and-white illustrations are scattered throughout the text. Extensive bibliographic resources round out most entries, and there are separate general bibliographies for food and drink in volume 3. Other useful appendixes include a list of food periodicals; an extensive list of food websites; and directories of major food-related library collections, museums, and organizations. There is a detailed index and an excellent topical outline of articles. This set is highly recommended for most libraries libraries owning the first edition will want to replace it with this new edition if funds allow.--Vnuk, Rebecca Copyright 2010 Booklist

Culinary historian Smith (The Tomato in America) explains that this work is not meant to be comprehensive and that it "can only scratch the surface" of most topics. This edition offers an additional volume and more than 500 new entries, which include biographies and entries on immigrant and ethnic foodways and famous products, as well as culinary biographies of 30 cities. Still, much of the LJ review (2/15/05) of the first edition still holds true. For instance, readers still won't find an entry on the paleo diet or its advocates such as Dr. Loren Cordain. Mention of the standard western diet and metabolic syndrome are also missing. The topics chosen for inclusion, however, are appropriate if eclectic and offbeat which may be considered a strength of this work. They range from the mundane, e.g., an entry on corn, to the unexpected, such as social media and food blogging. The alphabetically arranged entries vary in length, with the longer ones divided into manageable subsections; all are written in nontechnical language and are current. Perhaps the most important features of the work are the further-reading recommendations at the end of each entry and the appendixes, which include a food and drink bibliography; information on pertinent periodicals, websites, library collections, museums, and organizations; and the very complete index. -VERDICT This broad, varied collection of more than 1,300 food-related entries touches on every aspect of food. While it does not serve as a replacement to Larousse Gastronomique, it may be appropriate as a companion. Librarians should check their current holdings for overlap before purchasing. Most appropriate for public, high school, and undergraduate libraries.-Lisa Ennis, Univ. of Alabama at -Birmingham (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.