Encyclopedia of Food and Culture

Published by Charles Scribner's Sons

This Dartmouth Medal-winning 3-volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The Encyclopedia's multidisciplinary articles -- including: Comfort Food, Ethnicity and Food, Medieval Banquets and Nutrient Composition -- range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.

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Review:

"The role of food in different cultures throughout time and in all parts of the world is exploded in this exceptional new three-volume culinary reference... Contributors include food specialists, anthropologists, archaeologists, historians, economists, and critics who provided 600 signed articles covering topics such as individual staple foods; the role of food in different holidays and festivals; nutrition and food science; food symbolism and its use in various arts; national cuisines; and biographies of individuals in food history... The set features 550 black and white photographs and illustrations, with separate eight-page inserts of color illustrations in each volume... Public libraries will especially find Encyclopedia of Food and Culture valuable since it does cover a broader range of culinary subjects and its alphabetical arrangement of entries is easier to use than the chapter structure... For academic libraries, large public libraries, or any library with a demand for culinary information, this set is highly recommended."
-- Library Journal (April 2003)

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