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.

The antique silver flatware of Tiffany & Co. is highly sought after but the collector is often frustrated by the lack of available information and pictures of patterns and pieces. This guide relates the history of the silver flatware made by others and retailed by Tiffany between 1845 and 1876, as well as that designed and made in-house between 1869 and 1905. The story is woven into the broader fabric of the history of flatware in general and gives insights into the complex rituals of eating practised by the upper strata of society in the 19th century. 479 colour & 15 b/w illustrations