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The Oxford companion to food

Author: Alan Davidson
Publisher: Oxford : Oxford University Press, 1999.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan  Read more...
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Genre/Form: Encyclopedias
Document Type: Book
All Authors / Contributors: Alan Davidson
ISBN: 0192115790 9780192115799
OCLC Number: 55747419
Awards: Winner of Glenfiddich Award 2000.
Description: xviii, 892 p. : ill. ; 29 cm.
Contents: Introduction --
Contributors --
Listing of entries by subject --
Notes on using this book --
Text --
Bibliography --
Index --
Acknowledgements.
Responsibility: Alan Davidson ; illustrations by Soun Vannithone.
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Abstract:

Compiled by one of the world's leading food experts, this book takes a global approach to food in various aspects, historical and cultural, as well as gastronomic. It is intended for those with an  Read more...

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"The 'O.C.F' is so entertainingly written that it's easy to forget it's a work of true scholarship. Published in 1999, it was received with great enthusiasm in and out of the food world and found its Read more...

 
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schema:reviewBody""The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA."
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