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Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
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First multi-year cumulation covers six years: 1965-70.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.
Introduces the life of Clarence Birdseye, who invented a quick-freeze method to preserve the fresh flavor of food and founded the Birds Eye Frosted Foods company in 1929.