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Oxford companion to food / Alan Davidson.

By: Davidson, Alan, 1924-2003 [author.]Contributor(s): Jaine, Tom [editor.] | Vannithone, Soun [illustrator.]Material type: Text

TextPublisher: New York, NY : Oxford University Press, 2014Edition: 3rd edition / edited by Tom Jaine / illustrations by Soun VannithoneDescription: xxx, 921 pages : illustrations ; 28 cmISBN: 9780199677337; 0199677336Subject(s): Food -- Encyclopedias | Cooking -- Encyclopedias | Food habits -- Encyclopedias | Cooking | Food | Food habits | Kochen | Lebensmittel

| Ern�ahrung

Genre/Form: Encyclopedias. | Encyclopedias. | Nonfiction.Additional physical formats: Online version:: Oxford companion to food.DDC classification: 641.3003 LOC classification: TX349 | .D36 2014

Contents:

The Oxford Companion to Food A-Z --

Summary: "Combining serious and meticulously researched fact with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalogue of food stuffs--biscuits named after 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 cookery books, or as dishes peculiar to a country or community ... There are entries on shifting concerns and attitudes such as convenience food, local food, and Mediterranean diet; new research on food and drugs, genetics, obesity, medicine; new trends such as foraging, fusion food, low temperature cooking; new cultural and sociological insights on topics such as etiquette, gastronomy, and food photography; and numerous entries on people of special significance within the world of food; among them Clarence Birdseye, Henri Nestle, and Louis Pasteur."--Jacket flap.

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Item type	Current location	Call number	Status	Date due	Barcode
Books	GKVK Library	641.3003 DAV (Browse shelf)	Available		144124

Includes bibliographical references (pages 893-921) and index.

The Oxford Companion to Food A-Z -- Bibliography -- Picture acknowledgements.

"Combining serious and meticulously researched fact with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalogue of food stuffs--biscuits named after 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 cookery books, or as dishes peculiar to a country or community ... There are entries on shifting concerns and attitudes such as convenience food, local food, and Mediterranean diet; new research on food and drugs, genetics, obesity, medicine; new trends such as foraging, fusion food, low temperature cooking; new cultural and sociological insights on topics such as etiquette, gastronomy, and food photography; and numerous entries on people of special significance within the world of food; among them Clarence Birdseye, Henri Nestle, and Louis Pasteur."--Jacket flap.

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