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Summary:

"Combining serious and meticulously researched fact with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalogue of food stuffs--biscuits named after battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean--and a richly allusive account of the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community ... There are entries on shifting concerns and attitudes such as convenience food, local food, and Mediterranean diet; new research on food and drugs, genetics, obesity, medicine; new trends such as foraging, fusion food, low temperature cooking; new cultural and sociological insights on topics such as etiquette, gastronomy, and food photography; and numerous entries on people of special significance within the world of food; among them Clarence Birdseye, Henri Nestle, and Louis Pasteur."--Jacket flap.

Table of Contents:

• The Oxford Companion to Food A-Z
• Bibliography
• Picture acknowledgements.

Author/Creator:

Davidson, Alan, 1924-2003 , author

Contributors:

Jaine, Tom , editor

Vannithone, Soun , illustrator

Languages:

English

Language Notes:

Item content: English

Main Work:

The Oxford companion to food [by Davidson, A.]

Subjects:

Food — Encyclopedias

Cooking — Encyclopedias

Food habits — Encyclopedias

Food

Cooking

Food habits

Genres:

Encyclopedias

General Notes:

Includes bibliographical references (pages 893-921).

Physical Description:

xxx, 921 pages : illustrations ; 28 cm

Call Numbers:

TX349 .D36 2014

ISBNs:

9780199677337 (hardback)
0199677336 (hardback)

Library of Congress Control Numbers:

2013957569

OCLC Numbers:

890807357