• The Oxford Companion to Food by Alan Davidson: Book Cover

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$65.00

Textbook Details

  • EDITION:
    2nd Edition
  • ISBN:
    0192806815
  • ISBN-13:
    9780192806819
  • PUB. DATE:
    September 2006
  • PUBLISHER:
    Oxford University Press

The Oxford Companion to Food / Edition 2 by Alan Davidson, Tom Jaine, Jane Davidson, Helen Saberi

$65.00 List Price
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Overview -

The Oxford Companion to Food

Product Details

  • Pub. Date: September 2006
  • Publisher: Oxford University Press
  • Sales Rank: 169,322

Synopsis

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries—including 39 feature articles on staple foods—the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia.
The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything—plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world—from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side.
Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking—and eating—will feast on this authoritative reference on food.

Wall Street Journal - Paul Levy

Serendipity is a rewarding way to negotiate this colossal volume. Some day the field of food history or culinary history or gastronomy or foodways, or whatever it may be called, will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and The Oxford Companion to Food. And thanks to him, too, it need never be a dull subject.

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Biography

Alan Davidson is a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired from the Diplomatic Service—after serving in, amongst other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful third career (his first was in the Navy in World War II) as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterranean Seafood. He and his American wife Jane live at World's End in Chelsea, London.