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The Oxford Companion to Food.

Author: Alan Davidson; Tom Jaine
Publisher: Oxford : OUP Oxford, 2006.
Series: Oxford Companions.
Edition/Format:   Print book : Document   Computer File : English : 2nd edView all editions and formats
Summary:
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 serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed  Read more...
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Details

Genre/Form: Electronic books
Encyclopedias
Additional Physical Format: Print version:
Davidson, Alan.
Oxford Companion to Food.
Oxford : OUP Oxford, ©2006
Material Type: Document
Document Type: Book, Computer File
All Authors / Contributors: Alan Davidson; Tom Jaine
ISBN: 9780191018251 0191018252
OCLC Number: 862049879
Description: 1 online resource (3195 pages).
Contents: Cover page; Alphabetical List of Entries; Contents; Title page; Copyright; Select Index; Alan Davidson: A Tribute; Preface to the Second Edition; Acknowledgements for the Second Edition; Introduction; Contributors; Notes to Reader; The oxford Companion to food; a; b; c; d; e; f; g; h; i; j; k; l; m; n; o; p; q; r; s; t; u; v; w; y; z; Maps; Bibliography.
Series Title: Oxford Companions.

Abstract:

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 serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food i.

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