ISBN: 9780191018251

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully… Mehr…

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food. Digital Content>E-books>Cookbooks>All-Purpose>All-Purpose, OUP Oxford Digital >16<

2009, ISBN: 9780191018251

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of ser… Mehr…

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendi Adult, Nonfiction, The Oxford Companion to Food~~ Alan Davidson, Helen Saberi, Jane Davidson, Tom Jaine~~Adult~~Nonfiction~~9780191018251, en, The Oxford Companion to Food, Alan Davidson, Helen Saberi, Jane Davidson, Tom Jaine, 9780191018251, OUP Oxford, 09/21/2006, , , , OUP Oxford, 09/21/2006<

ISBN: 9780191018251

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of ser… Mehr…

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendi The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendi, OUP Oxford<

ISBN: 9780191018251

The Oxford Companion to Food is a unique encyclopedic repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries o… Mehr…

The Oxford Companion to Food is a unique encyclopedic repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery.The new edition updates existing entries and the bibliography, and adds many new articles on topics that reflect the rapid development and universal relevance of food studies.; EPUB; Reference & Languages > Sociology & anthropology > Sociology > Sociology: sport & leisure, OUP Oxford<

ISBN: 9780191018251

The Oxford Companion to Food Oxford-Companion-to-Food~~Alan-Davidson Cookbooks - All Purpose>All-Purpose>All-Purpose NOOK Book (eBook), OUP Oxford