The Oxford Companion to Food

Front Cover
Oxford University Press, 2014 - Cooking - 921 pages
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"the best food reference work ever to appear in the English language ... read it and be dazzled"Bee Wilson, New StatesmanFirst published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily livesof people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever.Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richlyallusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, andobesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, andLouis Pasteur.In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
 

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The Oxford Companion to Food

User Review  - Dawn Lowe-Wincentsen - Book Verdict

From particular things to eat to cuisine, techniques, and ingredients, this tome delivers everything food. Most ingredient entries are organized by common rather than scientific names. The ... Read full review

The Oxford companion to food

User Review  - Not Available - Book Verdict

The first edition of Davidson├ƒ┬»├‚┬┐├‚┬Żs award-winningOxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes ... Read full review

Contents

a
1
b
50
c
125
d
245
e
271
f
293
g
336
h
375
o
564
p
583
q
661
r
666
s
698
t
801
u
841
v
846

i
403
j
423
k
437
l
453
m
481
n
545
w
857
y
881
z
889
Bibliography
893
Picture Acknowledgements
922
Copyright

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About the author (2014)


Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterrranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Tom Jaine is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, including Cooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes for The Times, The Guardian, the Sunday Telegraph, the Evening Standard, and many magazines and journals. He was editor of The Good Food Guide from 1989 to 1994, has presented 'The Food Programme' on Radio 4, and has participated in discussions of food on radio and television.

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