The Oxford companion to food
Alan Davidson (Author), Tom Jaine
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
Encyclopedias
1 online resource
9780191018251, 0191018252
1058136689
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