skip to content
The Oxford companion to food Preview this item
ClosePreview this item
Checking...

The Oxford companion to food

Author: Alan Davidson; Tom Jaine
Publisher: Oxford ; New York : Oxford University Press, 2006.
Edition/Format:   Book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Encyclopedias
Encyclopédies
Additional Physical Format: Online version:
Davidson, Alan, 1924-
Oxford companion to food.
Oxford ; New York : Oxford University Press, 2006
(OCoLC)681757953
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Alan Davidson; Tom Jaine
ISBN: 0192806815 9780192806819
OCLC Number: 70775741
Notes: Previous ed.: 1999.
Description: xxviii, 907 p. : ill. (some col.), maps ; 29 cm.
Contents: Alan Davidson: a tribute --
Preface to the second edition --
Acknowledgments for the second edition --
Introduction --
Contributors --
Subject index --
Notes on using this book --
Oxford companion to food A-Z --
Maps --
Bibliography --
Index --
Picture acknowledgments.
Responsibility: Alan Davidson ; edited by Tom Jaine ; consultant editor, Jane Davidson ; research director, Helen Saberi ; illustrations by Soun Vannithone.
More information:

Abstract:

Features a 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.  Read more...

Reviews

Editorial reviews

Publisher Synopsis

Alan Davidson's masterly encyclopaedia is the only reference book you need. The Times Far more entertaining, addictive and idiosyncratic than any reference book has a right to be. Christopher Hirst, Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/70775741>
library:oclcnum"70775741"
library:placeOfPublication
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:MediaObject
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookEdition"2nd ed."
schema:contributor
schema:creator
schema:datePublished"2006"
schema:description"Alan Davidson: a tribute -- Preface to the second edition -- Acknowledgments for the second edition -- Introduction -- Contributors -- Subject index -- Notes on using this book -- Oxford companion to food A-Z -- Maps -- Bibliography -- Index -- Picture acknowledgments."@en
schema:description"From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/287440160>
schema:genre"Encyclopedias"@en
schema:inLanguage"en"
schema:name"The Oxford companion to food"@en
schema:numberOfPages"907"
schema:publication
schema:publisher
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBA658715>
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.