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The Oxford Companion to Food 3/e (Oxford Companions) Hardcover – 21 Aug 2014
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bought up to date for a new generation of food lovers. (The Countryman)
Every chef should have this immensely interesting reference tome (Daily Express)
every food lover should have a copy (Christopher Hirst, Book of the Year 2014, Independent)
The formost food reference resource (Cake Craft and Decoration)
Open any page and luxuriate in Davidsons wisdom and wit (Best books of the year 2014, Guardian)
funny and illuminating in equal measure (The Taster)
Widely regarded as the best food reference book in the world. (Tom Shingler, Great British Food)
The wondrousness of this reference book ... cannot be overstated (Olive Magazine)
There's nothing else like it. It's an encyclopaedia of food that manages to be both erudite and witty and utterly engrossing. I can't stop reading it. If you haven't come across this book yet, you're missing out. (Delicious Magazine)
Stern discipline has to be exercised when using The Oxford Companion to Food for reference purposes. A clear warning should be printed at the beginning advising those who consult it that whole mornings can easily be frittered away, as the reading of an entry relevant to one's topic of research leads facinatingly to a chain of others, not quite so pertinent ... The Companion remains an erudite and essential volume for anyone seriously interested in food. (Lizzie Collingham, The Times Literary Supplement)
From the Inside Flap
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 Nestlé, and Louis Pasteur.
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Delightful writing style, tidbits of information, and heft!
Bought as a present for my wife (a chef) she was delighted, my daughter (also a chef) is dropping massive hints about her birthday that is coming up. A resounding success from people who know.