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The Oxford Companion to American Food and Drink New York: Oxford University Press, 2007.
"Unique, fascinating, fun, and indispensable, The Oxford Companion to American Food and Drink is a must for anyone interested in the food culture of America, from the professional chef to the food writer to the lover of the table."--Jacques Pepin, star of Fast Food My Way, and author of The Apprentice.

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Not long after he began to think about the historical mysteries and labyrinths embodied in the foods we eat, Andrew F. Smith began to contribute to the better understanding of culinary history. The Oxford Press Encyclopedia of American Food and Drink (edited by Smith and published in October, 2004) is a defining work.

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Burt Wolf and Andrew F. Smith, Real American Food: Restaurants, Markets, and Shops Plus Favorite Hometown Recipes (New York: Rizzoli, 2006).
Real American Food covers ten cities in the United States, the foods that make up the region's local flavors, the story of how those specialties were created, and which shops and restaurants offer authentic examples. We also included traditional recipes. The cities covered in the book are:
Boston
New York
Chicago
Miami
New Orleans
Los Angeles
Virginia to Richmond
San Antonio
San Francisco
Philadelphia

Sidebars focus on regional chefs, restaurant stories, food shops, markets and cooking techniques. We hope this book will help you understand why people in America eat what we do and why you owe yourself a taste.

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Encyclopedia Of Junk Food And Fast Food
This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more.

Peanuts: The Illustrious History of the Goober Pea

Harmoniously paired with chocolate, as American as baseball games and after-school snacks, and, when ground into a creamy paste, quite possibly the best thing to happen to sliced bread--the peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country.

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Popped Culture: A Social History of Popcorn in America

Whether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America.

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The Tomato in America: Early History, Culture and Cookery

Arguably the most popular fruit in the world, the tomato holds a favored place in the United States, which ranks as the world's largest producer of commercial tomatoes. With as many as forty million Americans growing tomatoes in backyard gardens and the average American consuming more than seventeen pounds of fresh tomatoes each year, twentieth-century Americans are enamored of the fruit once known as the "love apple."
While the tomato's enormous popularity is indisputable, its history has been clouded by a crop of unsubstantiated and often contradictory tales about its rise to prominence. In The Tomato in America, Andrew Smith debunks the oft-repeated myths about the tomato's introduction and consumption, disclosing instead a legacy even more bizarre and entertaining.

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Pure Ketchup: A History of America's National Condiment - with Recipes

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, the relentless quest for a global market. He also found that most accounts of ketchup's history were littered with oft-repeated errors and nicely told myths. In this entertaining, authoritative look at the ubiquitous sauce, Smith debunks widely espoused fables and provides a carefully researched, scrupulously documented basis for future work on ketchup's history and cookery

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Souper Tomatoes: The Story of America's Favorite Food

For decades, countless children across the U.S. have eagerly consumed bowls of a steamy reddish-orange liquid that is as easy to make as it is comforting to eat: tomato soup. In Souper Tomatoes, culinary historian Andrew F. Smith tells the definitive story of how tomato soup has become a regular staple in practically every American kitchen. This saga, he writes, "is a juicy tale filled with unexpected twists and turns. It is action packed, peopled with seedsmen and farmers, grocers and scientists, commercial artists and hard-hitting advertisers, and just plain old every-day consumers-all of whom have contributed to the transformation of tomato soup into one of America's favorite dishes."

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Historical Reprints Introduced by Andrew F. Smith

Centennial Buckeye Cook Book; Introduction and appendixes by Andrew F. Smith.

The Centennial Buckeye Cook Book "was the most important cookbook to have originated in Ohio in the 19th-century. It included more than three hundred pages of good recipes for jellies and jams, soups and sauces, fruits and vegetables, meats, poultry and fish, and confectionery, cakes and pastry, and many more. By 1900, it had sold over one million copies making it the largest selling American cookbook in the nineteenth century and one of the most widely-distributed books in United States.

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National Cookery Book. Philadelphia: Women's Centennial Executive Committee, 1876. Gillespie, Elizabeth Duane (Editor), Andrew F. Smith (Introduction).

The first all-American cookbook, The National Cookery Book was compiled for America's Centennial celebration in 1876. The Women's Centennial Executive Committee, chaired by Benjamin Franklin's great granddaughter, sent invitations to women throughout the United States to contribute recipes. Almost 1,000 were accepted and for many, these are the only renditions to have ever been published. The National Cookery Book is an excellent snapshot of culinary Americana from the time the nation began its second century. Few original copies have survived, and this is the first reprint of an extremely rare and significant cookbook.

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Livingston, Alexander. Livingston and the Tomato with a Preface and Appendix by Andrew F. Smith. Reprint. Columbus: Ohio State University Press, 1998.

A. W. Livingston (1821–98) was a Reynoldsburg, Ohio, tomato seedsman who was the best known developer of tomato varieties in the United States in the nineteenth century. First published in 1893, Livingston and the Tomato contains both descriptions and drawings of the tomato varieties he developed. Livingston discusses his methods and results and how to respond to tomato diseases and pests. In addition, the book features over sixty tomato recipes, including ones for slicing, frying, escalloping, baking, and broiling tomatoes; as well as for tomato toast, custard, soup, pie, preserves, figs, jam, butter, salad, sauce, and omelets.
Livingston and the Tomato offers slices of insight into life in Ohio and America. Livingston’s pioneering work, his entrepreneurial sons, who transformed his efforts into a successful business concern; the application of scientific principles to agricultural practices; and the tremendous growth of the canning and preserving industries were all reflections of the spirit of Ohio and America on the cusp of the twentieth century.

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Ladies’ Auxiliary, Y.M.C.A. El Paso Cookbook. El Paso, Texas: Herald News Co., 1898. Reprint. Introduction by Andrew F. Smith. Bedford, Mass.: Applewood Books, 2005.

The El Paso Cook Book (1898) was the first cookbook published in that city. The El Paso Cook Book is valuable from an historical standpoint-for what it tells us about El Paso and what it tells us about cookery at the beginning of the twentieth century. It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century.

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	Gebhardt Chili Powder Company. Mexican Cooking: The Flavor of the 20th Century--that Real Mexican Tang. San Antonio, Texas: Gebhardt Chili Powder Company, [pre-1910]. Reprint. Introduction by Andrew F. Smith. Bedford, Mass.: Applewood Books, 2005 Purchase
	Dallas Free Kindergarten and Training School. Lone Star Cook Book. Dallas: the Ladies’ of the Dallas Free Kindergarten and Training School, 1901. Reprint. Introduction by Andrew F. Smith. Bedford, Mass.: Applewood Books, 2005. Purchase

Reviews of Texas cookbooks in

Kim Pierce, “Old‑school Cooking; Foodie Group Reprints Historic Cookbooks, Including One from Dallas,” Dallas Morning News, May 20, 2005
Peggy Grodinsky, “Lone Star Treasures; off the Endangered List, Cookbooks Offer True Taste of Texas,” Houston Chronicle, May 18, 2005
Anne Dingus, “Critters And Fritters,” Texas Monthly 30 (June 2005):
“A Taste of Texas Past,” Texas Highways, September 2005

Articles

Smith has written dozens of articles about food in publications ranging from Petits Propos Culinaires to Yankee Magazine. Click here for list.

Other

Smith teaches courses titled "From Marcus Apicius to Julia Child: An Introduction to Culinary History ," “How to Publish a Cookbook,” “Professional Food Writing Workshop” and “Launching Your Food Writing Career: How to Write and Sell Food Articles” at the New School in Manhattan. He is the Editor-in-chief of the Oxford Companion to Food and Drink in America, scheduled for publication in 2007.