the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. ...
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl???, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
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Add this copy of The Oxford Companion to Food (Oxford Companions) to cart. $25.85, good condition, Sold by BooksRun rated 5.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2014 by Oxford University Press.
Add this copy of The Oxford Companion to Food to cart. $32.99, fair condition, Sold by Russell Books rated 4.0 out of 5 stars, ships from Victoria, BC, CANADA, published 2014 by Oxford University Press.
Add this copy of The Oxford Companion to Food (Oxford Companions) to cart. $38.93, very good condition, Sold by Love Is the Answer rated 4.0 out of 5 stars, ships from Washington, DC, UNITED STATES, published 2014 by Oxford University Press.
Add this copy of The Oxford Companion to Food to cart. $51.00, very good condition, Sold by Brian Bauld (B-Line Books) rated 5.0 out of 5 stars, ships from Amherst, NS, CANADA, published 2014 by Oxford University Press.
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Illustrated by Soun Vannithone. Near Fine in Near Fine dust jacket. 0199677336. Tight square unmakred book with minor bump to lower rear edge; in crisp dust jacket.; 3Rd Edition; 921 pages; Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs-crackers and cookies named for 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 cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Add this copy of The Oxford Companion to Food to cart. $4.31, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 2006 by Oxford University Press, USA.
Add this copy of The Oxford Companion to Food to cart. $4.31, good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2006 by Oxford University Press, USA.
