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9780199397020

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I'm going to sound like a Mad Men-style commercial: this is a project whose time has come. Dr. Bruce Kraig, Professor Emeritus in History and Humanities at Roosevelt University, Chicago, and President of the Culinary Historians of Chicago This is an excellent and very well thought-out proposal for a book many, many writers have been desperate to consult for years. I've needed it dozens of times myself; I always hope it's lurking in the Encyclopedia of New York, but of course it never is. Laura Shapiro, award-winning culinary historian

I'm going to sound like a Mad Men-style commercial: this is a project whose time has come. Dr. Bruce Kraig, Professor Emeritus in History and Humanities at Roosevelt University, Chicago, and President of the Culinary Historians of Chicago This is an excellent and very well thought-out proposal for a book many, many writers have been desperate to consult for years. I've needed it dozens of times myself; I always hope it's lurking in the Encyclopedia of New York, but of course it never is. Laura Shapiro, award-winning culinary historian

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Andrew F. Smith (Editor in Chief) teaches nine courses on culinary topics at the New School in New York. He serves as the series editor for the ""Edible Series"" at Reaktion Books in the United Kingdom, and is the author or editor of twenty-four books, including his most recent, American Tuna: The Rise and Fall of an Improbable Food (University of California Press, 2012), The Oxford Encyclopedia on Food and Drink in America (OUP, 2013), and New York City: A Food Biography (Rowman & Littlefield Publishers, 2013).

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