Marty Martindale

Solomon H. Katz, Editor in Chief
William Woys Weaver, Assosicate Editor

Published in conjunction with the
Charles Scribner’s Sons’ Library of Daily Life,
Gale Group and Thomson Learning, Inc.

“An authoritative survey
of the history, production,
preparation, science and
culture of food from pre-
history to the present day.”

In these volumes, find:

§  An 7-page, alphabetical Table of Contents, by volume

§  725 articles, A – Z format

§  550 black-and-white photographs and illustrations.

§  200 maps

§  careful cross referencing

§  25 pages of color photography

§  Bibliographies with each article.

§  Sidebars, timelines, menus and recipes.

§  A 9-page Dietary Reference Intakes section

§  A 7-page systematic outline of contents

§  A 98-page detailed index (Vol. 3)

§  Total number of pages, 3 volumes:  2004

This diverse food work is directed to senior high through college students, journalists, critics, amateur and professional cooks and any people interested in food. Its contents and indexes are meticulously designed.

Within these volumes, find foods’ biographies, science, history, psychology, the arts, festivals, the humanities, social issues, food preparation, icon foods, beverages and the general preparation.  Food takes many forms in topics such as the interconnection between agriculture and cultural change, spirituality and diet, medieval feasts, also large treatments many broad topics.

Volume I starts with the Acceptance and Rejection of Food, ending with Food Politics. The researchers go into Food as a Weapon of War, to something as simple as Chicken Soup. At other places find an 1873 print of “A chowder party on Fire Island, the biography of Clarence Birdseye and a 21-page section on Ancient and Dynastic China with its six separate cuisines, all within 691 pages.

Book II runs from the History of Food Production to an eleven-page section on Nuts. Additionally find Gelatin, Classic Spice Combinations, information on the Inuit people, the Iron Cook Stove and Leaf Vegetables. They deal with Food and Luxury, Food Nostalgia and Nouvelle Cuisine as well, all in 614 pages.

Volume III starts with Oats and Obesity and ends with Zoroastrainism. Topics in between are Poisioning, with a short history of Royal Tasters, Religion and Food, Seabirds and their Eggs, a broad look at Snacks, Stews, Utensils and a photo of an Appalachian dish of squirrel potatoes and maize. Plus, there’s an 18-page section on wine and a 47-page section on Food of the United States broken down into 12 regions all in  699 pages.

If you are interested in food in any way, there will be times when you  want to consult the Encyclopedia of Food and Culture.  With this masterwork priced at $395.00, you may want to resort to your nearby library.

For more information see: http://www.galegroup.com/pdf/facts/food.pdf).

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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