Oxford companion to food / Alan Davidson.
Material type: 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�ahrungGenre/Form: Encyclopedias. | Encyclopedias. | Nonfiction.Additional physical formats: Online version:: Oxford companion to food.DDC classification: 641.3003 LOC classification: TX349 | .D36 2014Item type | Current location | Call number | Status | Date due | Barcode |
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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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