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An Oxford Companion to James Bond

By Daniel ‘Pussy Galore’ Parker and Gabby ‘Odd Job’ Fletcher
‘Ah’, he says stroking a white fluffy cat, ‘we’ve been expecting you’. Leave Ms Moneypenny with a peck on the cheek, stash your Walther PPK in your back pocket and jump into our Aston Martin so you can join us as we speed through an A to Z of Bond fun, fact, and fiction. We have stories about Roger Moore’s penchant for love-making, tales of fictional islands, and even anecdotes about crocodile jumping. We’ve devoured OUP’s online reference works to bring you a delicious helping of double 0 heaven. Welcome to the world of Bond, James Bond

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The Oxford Companion to the London 2012 Opening Ceremony

Many questioned how the London 2012 Summer Olympic Games Opening Ceremony was going to make a mark after the spectacular Beijing Olympics only four years earlier. While Beijing presented the Chinese people moving as one body — dancing, marching, and presenting a united front to the world — the British answer was a chaotic and spirited ceremony, shifting from cricket matches to coordinated dance routines, Mr Bean’s comedic dream to a 100-foot Lord Voldemort.

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As American as apple pie

Ever heard the phrase “as American as apple pie”? Chances are you have. But how “American” is apple pie, really? And furthermore, when did McDonald’s begin serving them? How could Ritz crackers be a substitute for the apples? Why would Ralph Waldo Emerson ask what pie was for? The answers to these questions and more lie in the pages of The Oxford Companion to American Food and Drink, edited by renowned food historian Andrew F. Smith. In honor of Independence Day, I present the

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Julia Child at 100

One hundred years ago today, a legendary and influential American chef was born: Julia Child. From the introduction of fine cooking into every American home with books and television appearances, her unpretentious and enthusiastic attitude welcomed many to the best food can offer. We’re celebrating Julia Child’s life and work with an extract by Lynne Sampson from The Oxford Companion to American Food and Drink.

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Thanksgiving: Behind the Pilgrim Myth

Young children in the US are often taught that the tradition of Thanksgiving began with a friendly meal between the Pilgrims and Native Americans. In school, they make buckle hats out of construction paper and trace their hands to make turkey drawings, all in anticipation of the great Thursday feast. If asked, I’m sure most Americans wouldn’t actually know the origins of the Thanksgiving tradition as we practice it today. Below is an excerpt from The Oxford Companion to American Food and Drink (edited by renowned food historian Andrew F. Smith) which explains just how the modern holiday came to be. Have a happy Thanksgiving everyone!

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BOOYAH!

Yesterday, I was flipping through my (very heavy) copy of The Oxford Companion to American Food and Drink, and I found…an entry on BOOYAH!

What is booyah? I’m glad you asked.

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Holy Hangover, Batman!

Someone pass me four advils and a bucket of your finest coffee. If life appears sluggish around here, it’s because last night Oxford threw a launch party to celebrate the publication of The Oxford Companion to American Food and Drink. Even our ironic trucker hats can’t hide these hangovers. Contrary to popular belief, we publishing […]

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