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.

This volume explores the history and development of the American silver industry. It chronicles the work of firms such as Tiffany, Gorham, Meridan Britannia, and Reed and Barton, along with that of makers such as Whiting, Wendt, Wood and Hughs, Scheibler, and Gale.