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The Oxford companion to food

Author: Alan Davidson; Tom Jaine
Publisher: Oxford : Oxford University Press, 2013.
Edition/Format:   eBook : Document : 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 catalog of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian  Read more...
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Genre/Form: Electronic books
Encyclopedias
Additional Physical Format: Oxford companion to food
(NL-LeOCL)297577506
Print version:
Davidson, Alan, 1924-2003.
Oxford companion to food.
Oxford ; New York : Oxford University Press, 2006
(DLC) 2006048602
(OCoLC)70775741
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alan Davidson; Tom Jaine
ISBN: 9780191758010 0191758019 0192806815 9780192806819
OCLC Number: 828180119
Notes: First ed.: 1999.
Description: 1 online resource (xxviii, 907 pages) : illustrations (some color), maps
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.

Abstract:

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 catalog 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; archeology; 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.

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