The Oxford Companion to Food
Seiten
1999
Oxford University Press (Verlag)
978-0-19-211579-9 (ISBN)
Oxford University Press (Verlag)
978-0-19-211579-9 (ISBN)
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Compiled by one of the world's leading food experts, this book takes a global approach to food in various aspects, historical and cultural, as well as gastronomic. It is intended for those with an interest in food.
Twenty years in the making, here at last is the long-awaited magnum opus from one of the world's greatest authorities on the history and use of food and foodstuffs the world over. Food historian and author Alan Davidson has personally written an amazing 80 per cent of this unique work with additional articles by over 50 specialist authors from as far afield as the Philippines, Norway, and Australia.
2650 BRILLIANTLY READABLE A-Z ENTRIES over 40 feature articles highlighting staple foods of the world exquisite delicately drawn illustrations by laotian artist soun vannithone navigation chart to the companion theme- by-theme extensive bibliography the most wide-ranging coverage ever of foods and food products and how to use them from exotic vegetables and spices to edible fungi and fish of all kinds, from common-or-garden carrots to specialities, such as caterpillars, not for the squeamish famous cooked and prepared dishes and drinks from around the world with their main ingredients and method of preparation from cider, crocque-monsieur, and couscous to Sussex pond pudding, sherbet, and sonofabitch stew all the flavours, styles, and staples of national and regional cuisines, past and present, ranging from classical Greek and Roman, Inca, and Moghul cuisine to Parsi food and Jewish cookery, Cambodia, and Celtic feasting culinary terms, cooking techniques, and food science to enlighten amateur cook and professional alike from colour and curdling, to sushi and soffritto; from ice and irradiation, to listeria, and lactose intolerance the history of cookery books and food writers across 2000 years, including major surveys of English, French, Italian, German, Spanish, and American cookery books the place of food in culture and religion, through fasting and feasting, dietary laws and mythology, fast food and soul food, wedding meals and washing up
Twenty years in the making, here at last is the long-awaited magnum opus from one of the world's greatest authorities on the history and use of food and foodstuffs the world over. Food historian and author Alan Davidson has personally written an amazing 80 per cent of this unique work with additional articles by over 50 specialist authors from as far afield as the Philippines, Norway, and Australia.
2650 BRILLIANTLY READABLE A-Z ENTRIES over 40 feature articles highlighting staple foods of the world exquisite delicately drawn illustrations by laotian artist soun vannithone navigation chart to the companion theme- by-theme extensive bibliography the most wide-ranging coverage ever of foods and food products and how to use them from exotic vegetables and spices to edible fungi and fish of all kinds, from common-or-garden carrots to specialities, such as caterpillars, not for the squeamish famous cooked and prepared dishes and drinks from around the world with their main ingredients and method of preparation from cider, crocque-monsieur, and couscous to Sussex pond pudding, sherbet, and sonofabitch stew all the flavours, styles, and staples of national and regional cuisines, past and present, ranging from classical Greek and Roman, Inca, and Moghul cuisine to Parsi food and Jewish cookery, Cambodia, and Celtic feasting culinary terms, cooking techniques, and food science to enlighten amateur cook and professional alike from colour and curdling, to sushi and soffritto; from ice and irradiation, to listeria, and lactose intolerance the history of cookery books and food writers across 2000 years, including major surveys of English, French, Italian, German, Spanish, and American cookery books the place of food in culture and religion, through fasting and feasting, dietary laws and mythology, fast food and soul food, wedding meals and washing up
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.
Introduction; List of contributors; Note to the Reader; 2650 alphabetically arranged entries; Bibliography; Listing of entries by subject; Index of alternate names and sub-topics
| Erscheint lt. Verlag | 1.11.1999 |
|---|---|
| Zusatzinfo | numerous line drawings |
| Verlagsort | Oxford |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| ISBN-10 | 0-19-211579-0 / 0192115790 |
| ISBN-13 | 978-0-19-211579-9 / 9780192115799 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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